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Balsamic Roasted Peppers w’ Garlic, Tomato & Basil

A Mediterranean-style dish of sweet peppers stuffed with tomato wedges and fresh garlic slices, drizzled with olive oil and balsamic vinegar and roasted; serve hot, at room temp or cold, topped with balsamic glaze and fresh basil.


I used local purple peppers. The trick to this dish is to choose 4 peppers | and capsicum that are all the same size & when you put them in the dish, make sure they are a snug fit & can’t fall over as they soften to keep the tasty balsamic and tomato juices inside the peppers.

  • Serves4-8
  • Cooks in 35- 45 mins
  • Prep time 10 mins
  • Low Carb

    Low-Carb recipes have a low carbohydrate count.  No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.

  • Anti Inflammatory

    Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.

  • Immune Support

    Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections.  Foods high in antioxidants, vitamins and minerals support our immune functions.  Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.

  • Antiviral

    Recipes have foods, herbs & spices with antiviral properties. Antiviral herbs have compounds that fight viral infections and boost our immune system.  Antiviral foods and herbs examples ginger, garlic, oregano, thyme, mint, cinnamon, clove, echinacea, elderberry.

  • Vitamins Minerals


adds to shopping list

  • 4 bell peppers | capsicum- red, purple, orange
  • 12 cherry tomatoes - halved
  • 4 garlic cloves - peel + sliced
  • 8 tsp balsamic vinegar
  • 4 tsp olive oil - extra virgin
  • 2 teaspoon sea salt
  • 1 cup basil leaves - torn | sliced



Balsamic Roasted Peppers w Garlic, Tomato & Basil


PREHEAT OVEN 350 F | 170 C.  Line a 9″ | 23cm pan or dish or ¼ sheet pan with parchment paper.


CUT PEPPERS in half lengthwise from stem to base.  CUT away seed membrane.  SEE pictures of board half pepper prep.


PLACE peppers cut side up snuggly next to each other in the baking dish so they fit firmly upright and don’t tip over as they soften and cook.


ADD to each cut pepper; 3-4 cherry tomato pieces, + garlic slices evenly disturbed.  DRIZZLE 1 tsp balsamic + ½ tsp olive oil + ½ tsp salt over each stuffed pepper.


ROAST 35-40 minutes until golden and peppers are soft.  Cool for at least 10 mins before serving or cool – serve hot, warm or at room temp


SERVE garnished with balsamic glaze and fresh basil.  Serve carefully; use a spatula + your hand; you don’t want to lose the delicious juices inside the peppers.     


with Mixed Lettuces & Chive Salad
with Potatoes with Green Beans and Pesto
with Balsamic Cucumber & Kohlrabi Salad
with Spinach & Basil Pesto
with Grilled Portobello Mushrooms
with Pasta & Green Beans with Pesto
with Green Bean & Vegetable Salad
with Kale & Green Bean Pesto

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SWAP cherry tomatoes for a large tomato diced to the size of half a cherry tomato.


ADD SPICE – a sprinkle of chilli flakes


YOU CAN REHEAT before serving – without the basil.

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