Simply Stuffed Red Peppers


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These stuffed bell peppers are cheesy, tomatoey, and delicious!

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  • 2 red bell peppers, halved and seeded
  • 1 1/2 C. chopped tomatoes
  • 1 1/2 C. cheesy garlic croutons, crushed
  • 3/4 C. bruschetta sauce
  • 2/3 C. shredded cheese blend

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Preheat oven to 350 degrees.  Oil a baking sheet and place pepper halves on it.  Put crushed croutons in a bowl with tomatoes and bruschetta and mix well.  Stuff mixture into pepper halves and top with cheese. 

Bake for 30-35 minutes or until cheese is melted.

Reviews (1)

  • No recipe for Bruchetta Sauce and I would think the Bruchetta Sauce would already have the tomatoes. You must find or grow huge red bell peppers, because that is a lot of filling for them otherwise. Is the measure for the croutons before or after being crushed? I would think before. Guess I won't try this, too many questions. What is the recipe for the Bruchetta Sauce? Is it the same as this;

    1 (14.5 ounce) cans stewed tomatoes
    3 ounces of can tomato paste
    2 T chopped fresh parsley
    1 clove garlic, minced
    1/2 t dried oregano
    1/2 t salt
    1/4 teaspoon ground black pepper
    3 T olive oil
    1/3 C finely diced onion
    1/2 C white wine

    In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
    In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
    Simmer for 30 minutes, stirring occasionally.

    Flag as inappropriate Sheryll_Rufus  |  July 5, 2010

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