Caprese Stuffed Bell Peppers
Caprese Stuffed Bell Peppers
Ingredients
For the Bell Peppers
- 4 bell peppers, large, any color, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Caprese Filling
- 1 1/2 cups cherry tomatoes, halved
- 8 ounces provolone cheese, diced or shredded
- 1/4 cup fresh basil, chopped
- 1 clove garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- fresh basil, chopped, as needed
- balsamic glaze, for drizzling, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the bell peppers: Arrange the halved bell peppers cut-side up in the prepared baking dish. Drizzle the insides with 1 tablespoon of olive oil, then season evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min
- 3
Prepare the Caprese filling: In a medium bowl, combine the halved cherry tomatoes, provolone cheese, 1/4 cup chopped fresh basil, minced garlic, 2 tablespoons of extra virgin olive oil, and 1 tablespoon of balsamic glaze. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Gently toss to combine all ingredients.
⏱️ 7 min
- 4
Carefully spoon the Caprese filling into each bell pepper half, mounding it slightly if necessary. Ensure the filling is distributed evenly among all eight pepper halves.
⏱️ 3 min
- 5
Bake the stuffed bell peppers for 25-30 minutes, or until the peppers are tender-crisp and the provolone cheese is melted and lightly golden. The tomatoes should be softened and slightly bursting.
⏱️ 25 min•🌡️ 400
- 6
Remove from the oven. Garnish with additional chopped fresh basil and a drizzle of balsamic glaze before serving warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Caprese Stuffed Bell Peppers
Ingredients
For the Bell Peppers
- 4 bell peppers, large, any color, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Caprese Filling
- 1 1/2 cups cherry tomatoes, halved
- 8 ounces provolone cheese, diced or shredded
- 1/4 cup fresh basil, chopped
- 1 clove garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- fresh basil, chopped, as needed
- balsamic glaze, for drizzling, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the bell peppers: Arrange the halved bell peppers cut-side up in the prepared baking dish. Drizzle the insides with 1 tablespoon of olive oil, then season evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min - 3
Prepare the Caprese filling: In a medium bowl, combine the halved cherry tomatoes, provolone cheese, 1/4 cup chopped fresh basil, minced garlic, 2 tablespoons of extra virgin olive oil, and 1 tablespoon of balsamic glaze. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Gently toss to combine all ingredients.
⏱️ 7 min - 4
Carefully spoon the Caprese filling into each bell pepper half, mounding it slightly if necessary. Ensure the filling is distributed evenly among all eight pepper halves.
⏱️ 3 min - 5
Bake the stuffed bell peppers for 25-30 minutes, or until the peppers are tender-crisp and the provolone cheese is melted and lightly golden. The tomatoes should be softened and slightly bursting.
⏱️ 25 min•🌡️ 400 - 6
Remove from the oven. Garnish with additional chopped fresh basil and a drizzle of balsamic glaze before serving warm.
⏱️ 5 min