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–+ servings

Roasted Red Peppers Stuffed with Tomato, Olives and Basil

Perfect as a side dish, or a starter, with some toasted orgrilled bread for dipping into all the delicious juices from the tomato, garlicand basil. 
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Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Appetizer, Side Dish, Tapas
Cuisine: Italian
Keyword: appetizer, basil, olives, quick and easy, roasted peppers, side dish, tomatoes, vegetarian
Servings: 4
Calories: 183kcal

Ingredients

  • 4 red bell peppers
  • 1 pint cherry tomatoes (or 2 medium tomatoes)
  • 2 garlic cloves thinly sliced
  • 16-20 kalamata olives pitted and halved
  • 3 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 4 anchovy fillets (optional)
  • 1 cup packed fresh basil leaves
  • salt and freshly ground black pepper

Instructions

  • Preheat oven or an outdoor grill to 425°F and lightly oil a large shallow baking pan.
  • Cut the bell peppers in half lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems.
    Cut the cherry tomatoes in half, if using whole tomatoes cut into roughly 1 inch pieces and place in a bowl.
    Pit the olives and cut them in half and add to the tomatoes along with the thinly sliced garlic.
    Set aside ½ the basil for adding to the finished dish. Tear or roughly chop ½ the basil and add to bowl, reserving the rest to finish the dish.
    If using anchovies, roughly chop and add to the tomato mixture.
    Add 2 tablespoons of olive oil, the balsamic vinegar, salt and pepper to taste and toss well.
    Divide the mixture evenly among peppers. Drizzle with a little more olive oil on top.
  • Roast the peppers in upper third of oven or on a grill until peppers are tender, about 20 minutes. If cooking on a grill start over direct heat for 10 minutes, then move to indirect heat to finish.
  • Tear or roughly chop the remaining basil, reserving a few small leaved for garnish.
    Divide the torn basil equally between the peppers, gently stirring into the tomato mixture. Garnish with a few whole small leaves.
  • Serve with grilled bread for dipping.

Nutrition

Calories: 183kcal | Carbohydrates: 13g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 272mg | Potassium: 555mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4686IU | Vitamin C: 180mg | Calcium: 49mg | Iron: 2mg
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