TOMATO STUFFED PEPPERS
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.
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Nakhle Savio
[email protected]Overall, I thought these stuffed peppers were a good recipe. They were easy to make and they tasted great.
Yasir Rehman balkhu
[email protected]These peppers were a bit too spicy for my taste, but I still enjoyed them. I would recommend using less chili powder next time.
Megan “CandiCake” Jeffs
[email protected]I'm not a big fan of bell peppers, but these stuffed peppers were surprisingly good. The filling was flavorful and the peppers were cooked perfectly.
Asim Saleem
[email protected]These peppers are so easy to make and they're always a crowd-pleaser. I love that you can customize the filling to your liking.
Lovikari jones
[email protected]This recipe is a great starting point, but I would recommend making some changes to the filling. I added some more spices and herbs to give it more flavor.
Ankit Sunar
[email protected]I had some trouble getting the peppers to cook evenly. Some of them were still crunchy while others were overcooked.
Ashesh Shakya
[email protected]I thought these peppers were just okay. The filling was a little bland for my taste.
Kanyunyuzi Jane
[email protected]These peppers were delicious! I followed the recipe exactly and they turned out perfect.
Mateo Esqueda
[email protected]I've made this recipe several times and it always turns out great. The only thing I do differently is I use brown rice instead of white rice.
Richard Wright
[email protected]This recipe is a great way to use up leftover rice and vegetables. I also added some ground turkey to the filling for extra protein.
Ahmed Benslimane
[email protected]I made these peppers for a potluck and they were gone in minutes! Everyone loved them.
Raki B
[email protected]These stuffed peppers were a hit with my family! The filling was flavorful and the peppers were cooked perfectly. I will definitely be making these again.