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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.

  • Servings: 4
stuffed roasted bell peppers

Source: Martha Stewart Living, August 2005


  • 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


  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. 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.

Cook's Notes

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

Reviews Add a comment

  • LMS 007
    28 AUG, 2013
    This is a yummy recipe. It was a little watery when I made it, but it does not detract from the dish. If you don't want it watery, maybe try mixing in some rice or quinoa.
  • 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.