How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Stuffed Red Peppers?

You need 9 ingredients. The key ingredients include: 3 tablespoons olive oil, plus more for greasing the pan and peppers, 3 medium-to-large red peppers, 1 bunch basil, 1 1/2 pounds cherry tomatoes, quartered, and more.

Is Roasted Stuffed Red Peppers suitable as general?

Yes, Roasted Stuffed Red Peppers falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Stuffed Red Peppers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Stuffed Red Peppers Recipe

Name: Roasted Stuffed Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, plus more for greasing the pan and peppers; 3 medium-to-large red peppers; 1 bunch basil; 1 1/2 pounds cherry tomatoes, quartered; 3 sun-dried tomatoes packed in olive oil, drained and finely chopped; 3 anchovy fillets, drained and finely minced; 1 clove garlic, peeled and minced; 2 teaspoons balsamic vinegar; Salt and freshly ground pepper to taste

Try this homemade Roasted Stuffed Red Peppers recipe the whole family will love. Made with olive oil, red peppers, basil and cherry tomatoes. Easy step-…

This Roasted Stuffed Red Peppers relies on simple, everyday ingredients such as medium-to-large red peppers, bunch basil, cherry tomatoes, quartered and garlic, peeled and minced. It comes together quickly and makes 4 servings, at about 823 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

3 tablespoons olive oil, plus more for greasing the pan and peppers
3 medium-to-large red peppers
1 bunch basil
1 1/2 pounds cherry tomatoes, quartered
3 sun-dried tomatoes packed in olive oil, drained and finely chopped
3 anchovy fillets, drained and finely minced
1 clove garlic, peeled and minced
2 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
823 kcal
Category
General

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