Stuffed Garden Peppers

These Stuffed Garden Peppers are an easy summer garden-to-table dish made with fresh peppers, basil, cherry tomatoes, and garlic straight from the garden. The roasted peppers are filled with rice, juicy tomatoes, fresh basil, garlic, and cubes of fresh mozzarella that melt right into the filling.

Simple, fresh, and satisfying, they have all those comforting pizza-and-pasta flavors while making the most of a summer garden harvest.

Ingredients

3 large red bell peppers

2 cups cooked rice

Cherry tomatoes, halved or chopped (any fresh tomatoes will work)

2–3 cloves garlic, minced

1 cup Fresh mozzarella, cut into small cubes

1 handful fresh basil, chopped

Olive oil

Salt, to taste

Freshly ground black pepper, to taste

Red pepper flakes, to taste

Instructions

1. Roast the peppers.
Preheat the oven to 400°F. Slice the peppers in half lengthwise and remove the seeds and membranes. Arrange the halves cut-side up in a baking dish or on a lined baking sheet. Drizzle with olive oil and season with salt and pepper.

Roast for about 20–25 minutes, or until the peppers have softened.

2. Prepare the filling.
While the peppers roast, heat a drizzle of olive oil in a skillet over medium heat. Add the garlic and cook just until fragrant.

Add the cherry tomatoes, salt, black pepper, and red pepper flakes. Cook until the tomatoes begin to soften and the mixture is heated through. Mash the mixture to pop the tomatoes if using cherries. 

Remove from the heat and stir in the fresh basil and rice. Let the mixture cool slightly, then fold in the cubed fresh mozzarella so you get little pockets of cheese throughout.

3. Stuff the peppers.
Spoon the rice, tomato, basil, and mozzarella mixture generously into each roasted pepper half.

4. Bake again.
Return the stuffed peppers to the oven and bake for another 10–15 minutes, until the filling is hot and the mozzarella is soft and melty.

5. Serve.
Finish with a little fresh basil, cracked black pepper, red pepper flakes, or a drizzle of olive oil and serve warm.

Garden to Table

Peppers, cherry tomatoes, basil, and garlic all came straight from the garden for this recipe. It’s a great easy summer dish for turning a handful of fresh-picked ingredients into something warm, cheesy, and satisfying.

Serves: 3–4
Prep Time: 15 minutes
Cook Time: 35–40 minutes