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

Martha Stewart Living, August 2005


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 (1)

105 Ratings
  • 5 star values: 18
  • 4 star values: 25
  • 3 star values: 38
  • 2 star values: 17
  • 1 star values: 7
Rating: Unrated
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.