Roasted Red Peppers w’ Balsamic Tomatoes & Basil
A Mediterranean-style dish of sweet red peppers stuffed with tomatoes, fresh garlic slices and balsamic vinegar and roasted; serve hot, at room temp or cold, drizzled with balsamic glaze and fresh basil.
- 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.
- 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
- Oil + Sugar + Grain Free
Ingredients
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Method
Roasted Red Peppers with Balsamic Tomatoes and basil
PREHEAT OVEN 400F | 200C. Line a sheet pan with parchment paper.
CUT PEPPERS in half lengthwise from stem to base. Carefully cut away seeds + membrane.
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.
STUFF each cut pepper with 3 – 4 cherry tomato pieces + garlic slices evenly. Spoon 2 teaspoons balsamic over the tomato & garlic stuffed in each pepper. Sprinkle a pinch of salt over each pepper.
ROAST 35 – 40 minutes until peppers are soft. Cool for at least 10 mins before serving. Serve hot, warm or at room temp.
SERVE garnished with balsamic glaze and fresh basil. Serve carefully using a spatula + your hand; you don’t want to lose the delicious juices inside the peppers.
SERVING IDEAS
with Mixed Lettuce & 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 tips + Ingredient Swaps + Ideas
SWAP RED PEPPERS for any coloured pepper.
SWAP CHERRY TOMATOES for a large tomato diced to the size of half a cherry tomato.
ADD OLIVE OIL ½ -1 tsp per pepper.
ADD SPICE – a sprinkle of chilli flakes
YOU CAN REHEAT before serving – without the basil.
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