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Tuesday, July 10, 2012

Baked tomato stuffed peppers with thyme (vegan)


These are a nice way to enjoy Mediterranean-inspired flavors in a lightest dish. Meant to be served with good quality red balsamic vinegar and toasted bread (herb butter baguette in our case, but feel free to serve it with plain toasted bread if you want to keep it vegan).
Recipe adapted from here

Last year: Another kind of bun in the oven (and no cooking due to continuous morning sickness) :).





Ingredients (serves 2):
  • 2 red bell peppers
  • 100 g cherry tomatoes
  • 2 garlic cloves
  • 1-2 fresh thyme sprigs
  • 2-3 tablespoons olive oil
  • salt and pepper to taste
  • warm toasted bread and red balsamic vinegar for serving
Preheat oven to 200-220 degrees C. Clean and core the peppers to reveal 2 empty halves. Place them in an oven-proof dish. Chop the cherry tomatoes into halves or quarters.

Peel and finely slice the garlic. Stuff the peppers with a little olive oil, garlic slices, thyme leaves and cherry tomatoes. Sprinkle salt and pepper on top.

Put in the oven and bake for 50-60 minutes. Take out, sprinkle with your best balsamic vinegar and serve with warm crispy toasted bread. Dig in! :)

6 comments:

  1. Looks so yumm, i remember Rick Stein making a recipe like this in one of his shows. Thankyou for visitng my place.

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  2. You're welcome, and thank you too. We don't watch too many shows, but find inspiration on the internet or books or by travelling.

    But now that you've mentioned him I'll look him up, maybe find more interesting things to try :)

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  3. Nice recipe. thanks for stopping by! Im following you! Is nice you cook both, I love it!

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  4. Dear Miriam and Bogdan, This looks healthy and delicious. Stuffed peppers are one of my favorites. Thank you for your kind comment. Blessings dear ones, your friend, Catherine

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  5. very nice food blog you have here, thanks for stopping by!

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  6. Thanks all, nice to see you here :)

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