Stuffed Peppers..with a nice twist!

April 19, 2010   
Hello lovelys!

Today I'm going to share a recipe that I adapted from the one and only Martha Stewart. Some of you probably can't stand her, but I secretly love her site, her recipes, and all her cute crafts and gardening tips. I'm sure she has a team of people that make up a lot of the information for her, but hey... I love it either way :)

It's a VEGETARIAN recipe! and the flavor profile is actually amazing. I was quite surprised when I bit into this scrumptious dish, because I certainly didn't think it was going to be as awesome as it was.

These here are stuffed peppers with a nice twist:
Baked Stuffed Red Peppers (vegetarian style)

To serve 4:
2 red bell peppers (or any color you prefer)
1 heaping of cherry tomatoes
1 - 1 1/2 cups of feta cheese (I think goat cheese would work nicely also)
1 teaspoon of fresh thyme or half a teaspoon of dried. I experimented with dried Italian herbs and that worked nicely also.
Fresh ground pepper and a pinch of salt to taste
Olive oil

Preheat oven to 400 degrees. Line a baking sheet or dish with tin foil. Drizzle with olive oil so the peppers don't stick.

Cut the peppers in half lengthwise and remove the ribs and seeds. Place them with the cut side up on the baking sheet.

In a seperate bowl, toss the tomatoes, olive oil, thyme, and feta together. Season with salt and pepper.

Fill each pepper with the mixture, divide evenly and drizzle a little more olive oil on top.

Cover peppers with tin foil for about 30 minutes. Remove foil and bake for about another 15 minutes, or until tomatoes start to burst and the cheese begins to brown.


I love this idea, it's a nice appetizer or side dish. Like always, it's quick and easy and it's good for you! You wont even miss the meat!

- Laura


callie said...

OMG Those look so fantastic! Now I know what we need to have for dinner when we hang out! Yum!

Laura said...

yess we are so making these next week! :)

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