Dan's Tapenade Stuffed Peppers

Dan's Tapenade Stuffed Peppers


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These stuffed peppers bring the heart of the Mediterranean into your home. The tapenade brings the salt while the peppers bring a sweetness. This vegetarian recipe can be made into one with meat by just mixing some cooked chicken or ground beef into the tapenade.

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Time needed

10 min preparation + 50 min cooking

Serving Size / Yield

4 servings


  • 2 Tbs. olive oil
  • 1 onion, diced
  • 3 C. kalamata olives, roughly chopped
  • 5 cloves garlic, minced
  • 1 Tbs. cumin
  • 3 Tbs. tomato paste
  • salt
  • 1 C. almonds, toasted
  • black pepper
  • 1/2 C. parsley, chopped
  • 4 bell peppers, halved
  • grape tomatoes, halved for garnish
  • feta cheese (optional)

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Preheat oven to 375 degrees.

In a large skillet, cook the onions and olives in olive oil until soft and fragrant. Add garlic, cumin, tomato paste, salt, and pepper and cook for three more minutes, or until the garlic has started to brown.

Add the mixture to a food processor and add the toasted almonds. Process until the mixture becomes a uniform consistency. Dump the mix into a bowl and mix the parsley in.

Stuff the tapenade into the pepper halves and place on a greased cookie sheet or baking dish. Cook for about 40 minutes or until the peppers are soft and heated through. Allow to rest for five minutes before serving.

Top with grape tomato halves, some crumbled feta, and a drizzle of olive oil.

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