Tomato and garlic-stuffed peppers

SmartPoints® value per serving
Total Time
55 min
5 min
40 min
Put a twist on classic stuffed peppers with this veggie-filled version. The plump cherry tomatoes will bring a freshness to the dish, while the garlic and anchovies will give a savory flavor to the meal. Not a fan of anchovies? Swap them out for capers instead, which means that the meal becomes a delicious vegetarian option, too. The absence of rice creates a gluten-free version of a hearty favorite. Serve the peppers as an appetizer at your next soiree. The halves make it easy to eat, and they'll be a sophisticated, fresh option for your guests. If you're cooking this recipe for your next dinner, continue the abundance of freshness with a side salad.


Uncooked bell pepper(s)

4 item(s), medium, red variety

Fresh cherry tomato(es)

36 medium

Garlic clove(s)

2 medium clove(s), thinly sliced

Uncooked anchovies

3 item(s), (packed in oil), thinly sliced and 2 1/2 teaspoons oil reserved

Sardine oil

2½ tsp, or reserved anchovy oil

Rosemary sprig

2 item(s), or thyme sprigs, large

Table salt


Black pepper


Cooking spray

1 spray(s)


  1. Preheat oven to 375°F. Line large rimmed baking sheet with foil and spray with nonstick spray.
  2. Cut bell peppers lengthwise in half, cutting through the middle of each stem to keep intact. Carefully remove cores and seeds and discard. Place peppers, cut-side up, on prepared baking sheet.
  3. Tightly fit about 6 whole cherry tomatoes into each pepper half. Tuck garlic and anchovies into each half, dividing evenly. Break rosemary sprigs into smaller sprigs and tuck between tomatoes. Drizzle reserved anchovy oil over tomatoes and sprinkle with salt and pepper.
  4. Roast until bell peppers are tender and browned along edges and tomatoes are softened, about 40 minutes.
  5. Per serving: 2 stuffed pepper halves