Tomato-Stuffed Peppers

22 Reviews
89% would make this recipe again

Peppers prepared in this way are normally just one of many different «antipasti» (i.e. starters) served in a typical Sunday meal in the northwestern part of Italy.

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Preparation : 10 min Cooking : 1 h 30 min Standing : 20 min
150 calories/serving


4 yellow or red sweet peppers, cut in half lengthwise 800 g
3 tbsp olive oil 45 mL
8 anchovy fillets 30 g
8 leaves fresh sage 2 g
8 tomatoes, Roma type, cut in half lengthwise 550 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
aluminum foil
8 leaves fresh basil [optional] 4 g


  1. Preheat the oven to 175°C/350°F.
  2. Cut the peppers in half lengthwise, remove the seeds, then brush the inside with half of the olive oil. Place one anchovy fillet and one sage leaf into each pepper half. Cut the tomatoes in half lengthwise, remove the seeds, then place 2 tomato halves, cut-side down into each pepper half. Add salt and pepper to taste. Pour the remaining oil on top.
  3. Lightly oil a baking dish. Arrange the peppers in the dish. Cover with aluminum foil and bake in the middle of the oven 45 min. Take off the foil cover and cook an additional 45 min.
  4. Let the peppers cool down, garnish with a few basil leaves and serve luke-warm or at room temperature.

Nutrition Facts Table

per 1 serving (310 g)


% Daily Value




9 g

14 %

Saturated 1.3 g
+ Trans 0 g

7 %


10 mg


300 mg

13 %


15 g

5 %


4 g

16 %


10 g

Net Carbs

11 g


5 g

Vitamin A

96 %

Vitamin C

547 %


5 %


12 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Fibre, Folacin, Magnesium, Manganese, Niacin
Source of  :
Copper, Iron, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Zinc
Low  :
Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Meat and Alternatives ½
Fats 1 ½

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22 Reviews (21 with rating only) 89% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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august 26, 2009 | I would make this recipe again

This is heavenly: I will be repeating this recipe each week until the end of the season. Dont'miss it!

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