Photo of Bell pepper and tomato pesto stir-fry by WW

Bell pepper and tomato pesto stir-fry

Total Time
14 min
11 min
3 min
Summer is the time to make this stir-fry that is a mashup of Chinese technique and Italian flavors. Bell peppers and tomatoes are the sweetest and most flavorful during the hottest season of the year. Basil and Parmesan give the dish its classic pesto flavor. An easy way to chop basil is to stack the leaves and roll them up from one long side to the other in a cigar fashion. Then slice across the rolled leaves to get lacy ribbons of basil, a cut called chiffonade in French. You can then rock your knife over the ribbons to chop them further if smaller pieces are preferred. These stir-fried vegetables would be delicious folded in an omelet or used as a pizza topping too.


Peanut oil

1 Tbsp, or vegetable oil


2 clove(s), smashed

Red pepper flakes


Bell pepper

4 cup(s), mixed, cut into 1/4-inch wide slices

Cherry tomatoes

1½ cup(s), halved

Table salt

¾ tsp

Sherry wine (dry)

1 Tbsp


2 Tbsp, chopped

Grated Parmesan cheese

3 Tbsp


  1. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
  2. Swirl in oil, add garlic and red pepper flakes, and stir-fry 10 seconds or until fragrant. Add bell peppers and tomatoes, sprinkle on salt, and stir-fry 1 minute until tomatoes begin to soften.
  3. Swirl sherry into wok, add basil and stir-fry 30 seconds to 1 minute or until peppers are tender-crisp.
  4. Remove from heat, sprinkle on cheese, and stir until cheese just begins to melt. Yields 1 cup per serving.