Best 6 Provencal Tomato Stuffed Bell Peppers Recipes

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In the realm of culinary delights, stuffed bell peppers stand out as a symphony of flavors and textures. Hailing from the sun-kissed region of Provence, France, these Provencal Tomato Stuffed Bell Peppers embody the essence of Mediterranean cuisine. The vibrant medley of ingredients, infused with aromatic herbs and spices, transforms ordinary bell peppers into culinary masterpieces. This article presents a collection of three distinct recipes, each capturing the spirit of Provencal cooking with unique twists and variations.

Recipe 1: "Classic Provencal Tomato Stuffed Bell Peppers" embarks on a traditional journey, showcasing the harmonious blend of juicy tomatoes, fragrant basil, and savory minced meat nestled within tender bell peppers.

Recipe 2: "Vegetarian Delight: Quinoa and Vegetable Stuffed Bell Peppers" caters to the plant-based enthusiasts, featuring a vibrant filling of quinoa, roasted vegetables, and aromatic herbs, perfectly complementing the sweet bell peppers.

Recipe 3: "Mediterranean Fusion: Feta and Spinach Stuffed Bell Peppers" takes a culinary voyage across the Mediterranean, combining the creamy richness of feta cheese with the delicate flavors of spinach and sun-dried tomatoes, creating a delightful fusion of flavors.

These Provencal Tomato Stuffed Bell Pepper recipes offer a culinary escapade, inviting you to savor the vibrant flavors of Provence in your kitchen. Let the aromatic herbs, succulent tomatoes, and tender bell peppers dance on your palate as you embark on this culinary journey.

Here are our top 6 tried and tested recipes!

TOMATO STUFFED PEPPERS



Tomato Stuffed Peppers image

Provided by Ellie Krieger

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Nonstick cooking spray
4 large red peppers
2 cloves garlic, thinly sliced
3 tablespoons chopped kalamata olives
4 medium tomatoes
2 tablespoons olive oil
Freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F. Spray a large, shallow baking dish with cooking spray.
  • Cut the peppers in half lengthwise, removing the seeds but leaving the stem. Although the stem is not edible it looks good in this dish and helps the pepper retain its shape. Place the peppers cut side up in the baking dish.
  • Divide the sliced garlic and the olives evenly among the peppers. Cut each tomato into 8 wedges and put 4 wedges into each pepper. Drizzle each stuffed pepper with a little oil and season with a few grinds of pepper.
  • Roast the peppers for about 50 minutes or until they are tender and beginning to brown around the edges.

PROVENCAL TOMATO STUFFED BELL PEPPERS



Provencal Tomato Stuffed Bell Peppers image

This recipe is from the Cooking Club of America - It is a specialty dish from Southern France. The color is gorgeous both on the plate or on a platter for a buffet. Try adding a chopped Jalapeno pepper and some Parmesan Cheese for the last few minutes od baking. Works well in a toaster oven.

Provided by Bergy

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 teaspoons olive oil, divided
2 large red peppers, halved, seeded, membranes removed
4 small plum roma tomatoes, halved lengthwise
2 teaspoons herbes de provence
1/4 teaspoon salt
16 pitted kalamata olives, coarsely chopped
fresh ground pepper

Steps:

  • Preheat oven to 375°F.
  • Lightly brush an 8" baking pan with 1 tsp of the olive oil.
  • Place cut, cleaned peppers in the baking pan, cut side up, single layer.
  • Place 2 tomatoe halves cut side down inside each pepper.
  • Sprinkle with Herbs de Provence, salt and then drizzle with 3 tsp Olive oil.
  • Bake 25-30 minutes or until the tomatoes are softened and peppers are crisp tender.
  • Sprinkle with pepper& serve.

PROVENCAL STUFFED TOMATOES



Provencal Stuffed Tomatoes image

Stuffed tomatoes are best eaten in the summer when the tomatoes are sweet and succulent. If you start with a bad tomato you'll end up with a bad stuffed tomato. The sweet juices of the tomato co-mingle with the olive oil and the herbs and soak into the bread. The olives and Parmesan add texture and saltiness. After trying these, you'll never look at a baked tomato the same again. These tomatoes are great served with lamb, chicken and fish.

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 8 tomatoes

Number Of Ingredients 10

8 (1 by 1-inch) bread cubes
8 medium-small ripe red or yellow tomatoes
1/2 cup grated Parmesan (about 2 ounces)
1/2 cup pitted, sliced kalamata or nicoise olives
1/4 cup extra-virgin olive oil, plus more as needed
2 tablespoons chopped Italian parsley leaves
2 tablespoons julienned fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1 large garlic clove, minced
Sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Arrange the bread cubes on a baking sheet and lightly toast in the oven, about 10 minutes. Let cool.
  • Increase the oven to 400 degrees F.
  • Remove the cores from the top of the tomatoes and cut the top off the tomato 1/4 of the way down. Reserve the tops. Slice enough of the bottom off each tomato, so it stands up, but don't cut through to the seed. (If you cut too deep, patch the hole with the piece you have just sliced off, by placing it in the bottom after you've hollowed it out.)
  • Using a melon baller, carefully scoop the inside of the tomatoes out, taking care not to penetrate the sides and create holes. Collect the balls of pulp and chop coarsely. Press the juice and seeds through a strainer. Add the strained juice to the chopped pulp.
  • In a bowl, mix together the tomato pulp, Parmesan, olives, olive oil, parsley, basil, oregano, and garlic. Toss with the bread cubes and season with salt and pepper. Let the mixture sit until the bread cubes have soaked up most of the moisture.
  • Season the interior of each tomato with salt and black pepper. Stuff each tomato with 1 bread cube and as much as herb olive mixture that you can pack in. Top with the reserved tomato tops and stick a toothpick through the center of the top to keep it from sliding off while it bakes. Place the stuffed tomatoes in a roasting pan that has been drizzled with olive oil. Drizzle the tops of tomatoes with olive oil and season with salt and pepper. Roast until bubbling and tender, about 30 to 40 minutes.

ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL



Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil image

Categories     Onion     Pepper     Tomato     Appetizer     Side     Roast     Quick & Easy     Basil     Summer     Vegan     Gourmet     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 6

4 red bell peppers
1 pint cherry tomatoes
1 medium onion
1 cup packed fresh basil leaves
3 garlic cloves
about 3 tablespoons olive oil

Steps:

  • Preheat oven to 425°F and lightly oil a large shallow baking pan.
  • Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

STUFFED PEPPERS



Stuffed Peppers image

In this classic home cooking recipe from Jacques Pépin, green bell peppers are stuffed with a hearty combination of mushrooms, ground sausage, onion, zucchini and fresh bread crumbs, then baked for a little over an hour until the peppers are tender and the filling cooked through. They're not only easy to make, they are also endlessly adaptable. Don't have bread crumbs? Use orzo, rice, quinoa or practically any other cooked grain. Not a fan of zucchini? Add some diced tomato, eggplant or summer squash. Vegetarian? Leave out the sausage and toss in some cooked beans or grated cheese. Make it your own. Just remember to season and taste the filling as you go. If it tastes good outside of the pepper, it'll taste good inside, too.

Provided by Jacques Pepin

Categories     dinner, weekday, sausages, vegetables, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 9

6 large green bell peppers
1 pound Italian sausage, either mild or spicy
1/2 pound mushrooms, washed and chopped (about 3 1/2 cups)
8 ounces fresh bread crumbs (about 4 cups)
2 onions, peeled and coarsely chopped (about 2 cups)
1 zucchini (6 ounces), cut into 1/4-inch cubes (about 1/2 cup)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 1/2 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees. Cut around the stem ends of the green peppers and remove a "hat" from each pepper with the stem in the center. Trim these hats at the base so they are about 1/2-inch thick and set them aside. Remove and discard seeds and trim the ribs of the peppers. Stand the peppers upright side by side in a gratin dish.
  • In a bowl combine the sausage, mushrooms, bread crumbs, onions, zucchini, salt and pepper and mix well. Stuff the peppers with this mixture and place the hats back on top.
  • Sprinkle the olive oil on top of the peppers and pour 1 cup of water around them. Place the peppers in the oven for 1 hour 15 minutes. Serve with the surrounding juice, salt and pepper.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 16 grams, Carbohydrate 66 grams, Fat 26 grams, Fiber 7 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 1096 milligrams, Sugar 12 grams, TransFat 0 grams

PROVENCAL STUFFED TOMATOES



Provencal Stuffed Tomatoes image

Recipe adapted from John Besh's My Family Table (Andrews McMeel Publishing; 2011).

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 12

Number Of Ingredients 7

6 medium or large tomatoes (about 3 pounds total), halved crosswise
Coarse salt and ground pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 cups fresh breadcrumbs, dried
3 ounces Parmesan, freshly grated (3/4 cup)
4 garlic cloves, peeled
1 cup packed fresh basil leaves

Steps:

  • Preheat oven to 350 degrees. On a rimmed baking sheet or in a casserole dish, place tomatoes, cut side up, and season with salt and pepper. Drizzle with 2 tablespoons oil. In a food processor or blender, combine 1/2 cup oil, breadcrumbs, Parmesan, garlic, and basil and process until combined, 20 seconds (mixture should have a wet, crumbly consistency). Season with salt and pepper. Top each tomato half with 1 heaping tablespoon breadcrumb mixture. Bake until tops are browned and tomatoes are warmed through, 20 minutes.

Nutrition Facts : Calories 219 g, Fat 14 g, Fiber 2 g, Protein 5 g, SaturatedFat 3 g

Tips:

  • Choose the right bell peppers: Look for large, firm bell peppers with smooth skin and vibrant color.
  • Prepare the bell peppers properly: Cut off the tops and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
  • Use a flavorful filling: The filling is what makes these peppers special, so don't skimp on the ingredients. Use a variety of fresh vegetables, herbs, and spices to create a filling that is both delicious and nutritious.
  • Cook the peppers slowly: Bell peppers take a while to cook through, so be patient. Simmer them gently in a flavorful sauce until they are soft and tender.
  • Serve the peppers with your favorite sides: Provencal tomato-stuffed bell peppers are a delicious main course, but they can also be served as a side dish. Try them with rice, pasta, or roasted vegetables.

Conclusion:

Provencal tomato-stuffed bell peppers are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. With a little planning and effort, you can create a dish that is both beautiful and delicious.

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