Roasted Stuffed Peppers
This recipe serves 6. One serving contains 277 calories, 9g of protein, and 8g of fat. If $1.23 per serving falls in your budget, Roasted Stuffed Peppers might be a super vegan recipe to try. A mixture of cherry tomatoes, bell peppers, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.
Instructions
Heat oven to 350°F. Lightly oil shallow baking pan or cookie sheet with sides with 1 tablespoon of the oil.
Cut each bell pepper in half; remove membranes and seeds but leave stalk intact. (The stalks are not edible, but they will help the peppers keep their shape while roasting.)
Placed pepper halves hollow side up in pan.
Score an “x” into bottom of each tomato; place in heatproof bowl.
Pour boiling water over tomatoes.
Drain tomatoes; use fingers to slide skins from tomatoes.
Cut each tomato into quarters.
Place tomato quarters evenly into pepper halves.
Place garlic slices evenly in pepper halves; sprinkle with herbs.
Drizzle remaining 2 tablespoons oil over pepper halves; sprinkle with salt and pepper.
Transfer cooked pepper halves to serving dish.
Pour any juices left in pan over peppers. Crumble cheese into each pepper half.