Reviews (1) Add Rating & Review 105 Ratings 5 star values: 18 4 star values: 25 3 star values: 38 2 star values: 17 1 star values: 7 Martha Stewart Member Rating: Unrated 08/28/2013 This is a yummy recipe. It was a little watery when I made it, but it does not detract from the dish. If you don't want it watery, maybe try mixing in some rice or quinoa.
Back to Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme All Reviews for Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 small red bell peppers (5 to 6 ounces each), halved lengthwise through stem, seeds and ribs removed 1 heaping cup cherry tomatoes (about 6 ounces) 1 1/2 ounces feta cheese (preferably goat’s milk), crumbled 1 teaspoon fresh thyme, coarsely chopped 8 basil leaves, torn into pieces Freshly ground pepper 1 tablespoon extra-virgin olive oil
Cook’s Notes You can also try other varieties of small tomatoes such as grape, currant, or even yellow pear in the filling.
Gallery Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme
Recipe Summary Servings: 4
Gallery
Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme
Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme
Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 small red bell peppers (5 to 6 ounces each), halved lengthwise through stem, seeds and ribs removed 1 heaping cup cherry tomatoes (about 6 ounces) 1 1/2 ounces feta cheese (preferably goat’s milk), crumbled 1 teaspoon fresh thyme, coarsely chopped 8 basil leaves, torn into pieces Freshly ground pepper 1 tablespoon extra-virgin olive oil
Directions
Preheat oven to 400 degrees, with rack in top third. Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.
Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil; continue to bake until tomatoes begin to burst and cheese turns light brown, 13 to 15 minutes more. Remove stuffed peppers from oven, and serve warm.
Cook’s Notes You can also try other varieties of small tomatoes such as grape, currant, or even yellow pear in the filling.
Cook’s Notes
You can also try other varieties of small tomatoes such as grape, currant, or even yellow pear in the filling.
Reviews (1)
Add Rating & Review 105 Ratings 5 star values: 18 4 star values: 25 3 star values: 38 2 star values: 17 1 star values: 7
Martha Stewart Member Rating: Unrated 08/28/2013 This is a yummy recipe. It was a little watery when I made it, but it does not detract from the dish. If you don't want it watery, maybe try mixing in some rice or quinoa.
Reviews (1)
Add Rating & Review 105 Ratings 5 star values: 18 4 star values: 25 3 star values: 38 2 star values: 17 1 star values: 7
Add Rating & Review
105 Ratings 5 star values: 18 4 star values: 25 3 star values: 38 2 star values: 17 1 star values: 7
105 Ratings 5 star values: 18 4 star values: 25 3 star values: 38 2 star values: 17 1 star values: 7
105 Ratings 5 star values: 18 4 star values: 25 3 star values: 38 2 star values: 17 1 star values: 7
5 star values: 18 4 star values: 25 3 star values: 38 2 star values: 17 1 star values: 7
Martha Stewart Member Rating: Unrated 08/28/2013 This is a yummy recipe. It was a little watery when I made it, but it does not detract from the dish. If you don't want it watery, maybe try mixing in some rice or quinoa.Martha Stewart Member
Rating: Unrated 08/28/2013
This is a yummy recipe. It was a little watery when I made it, but it does not detract from the dish. If you don’t want it watery, maybe try mixing in some rice or quinoa.
Rating: Unrated
All Reviews for Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
