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[[Category:Red bell pepper Recipes]]
[[Category:Red bell pepper Recipes]]
[[Category:Green bell pepper]]
[[Category:Green bell pepper Recipes]]
[[Category:Cherry tomato Recipes]]
[[Category:Cherry tomato Recipes]]
[[Category:Vegan Main Dish Recipes]]
[[Category:Vegan Main Dish Recipes]]

Revision as of 13:38, August 22, 2010


Eat More Fruits and Veggies by the US Centers for Disease Control and Prevention, US government resource in the public domain

Prepared in less than 30 minutes, this colorful dish packed with vitamin C makes a great addition to any meal. Substitute no-added-salt canned diced tomatoes to save time and money.

  • Cook Time: 8
  • Serves: 30 minutes or less



  1. Preheat oven to 425°F. Lightly oil a large shallow baking pan.
  2. Cut peppers in half (lengthwise) and remove seeds. Arrange peppers cut side up in baking pan and lightly oil cut edges.
  3. Halve tomatoes and chop onion and basil. Finely chop garlic.
  4. In a bowl, toss tomatoes, onion, basil, garlic, olive oil, salt, and pepper.
  5. Spoon equal portions of mixture into peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
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