Cherry Tomato Stuffed Bell Peppers – a delicious recipe with yellow pepper, red peppers, orange bell pepper, lots cherry tomatoes, garlic, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
cut pepper in half and remove all the insides.
2
drizzle with a little oil and add crushed garlic to peppers.
3
stuff peppers with cherry tomatoes filling all space.
4
drizzle a little more oil.
5
cook in oven about 190 degrees C for 1/2 hour or until peppers/ tomatoes start to char.
6
meanwile cook onions in little oil in a frying pan, add tin of toms and cook to make a rich sauce, add mushrooms and cook for 10/15 minutes.
7
put pasta in boilong water and cook as packet.
8
when pasta is cooked drain and rinse and return to saucepan.
9
add tomato mixture to pasta and re-heat gently.
10
remove peppers from oven.
11
arrange pasta in a dish with peppers on top sprinkle with parmesan and torn fresh basil.
147
kcal
Calories
32
g
Carbs
6
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 yellow pepper, 2 red peppers, 1 orange bell pepper, lots cherry tomatoes, halfed, and more.
Yes, Cherry Tomato Stuffed Bell Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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