Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme

Filled with tangy feta and a handful of sweet tiny tomatoes, red bell peppers take on a Mediterranean twist.

Source
Martha Stewart Living, August 2005
Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme
  • servings 4

Ingredients

  • 2 small red bell peppers (5 to 6 ounces each), halved lengthwise through stem, seeds and ribs removed

  • 1 heaping cup cherry tomatoes (about 6 ounces)

  • 1 1/2 ounces feta cheese (preferably goat's milk), crumbled

  • 1 teaspoon fresh thyme, coarsely chopped

  • 8 basil leaves, torn into pieces

  • Freshly ground pepper

  • 1 tablespoon extra-virgin olive oil

Cook's Note

You can also try other varieties of small tomatoes such as grape, currant, or even yellow pear in the filling.

Directions

  1. Step 1

    Preheat oven to 400 degrees, with rack in top third. Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.

  2. Step 2

    Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil; continue to bake until tomatoes begin to burst and cheese turns light brown, 13 to 15 minutes more. Remove stuffed peppers from oven, and serve warm.

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Reviews (3)

  • Basht
    20 May, 2010

    served it with garlic rice, soo good. This is now one of my favorite dinners.
  • alicefillion
    24 Nov, 2008

    Very tasty vegetarian dish. Try serving it on a bed of basmati rice
  • krisx2
    31 Jan, 2008

    Tasty vegetarian dish! I used goat cheese instead of feta and since I don't care for thyme I used Mrs. Dash garlic n herb and it turned out great! I made it with the Herbed Pasta Salad.
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