Tomato Garlic Stuffed Peppers are not your ordinary stuffed peppers. These mouthwatering peppers are served as a side and stuffed with tomato, garlic, onion, lots of herbs and topped with anchovies. Yes, you read that correctly. After baking the peppers, the anchovies just fall apart and add amazing flavor!
My mom has been making these stuffed peppers for years, and they are the best side, both tasty and healthy! The recipe was given to my mom about 10 years ago from a couple she used to work with. When my mom would go down to the headquarters, she would often stay with this couple and their young children, and they introduced her to these stuffed peppers (thank you!!). My mom then started making them for our family, and after the first bite I was sold. So good.
The best part about these peppers might actually be the combination of the juices from the peppers and tomatoes mixing with the oils and herbs. This combination creates the most delicious dip for toasted baguette. You CAN NOT serve these peppers without bread to soak up all the juices. Even people who don’t like tomatoes or peppers (or anchovies) LOVE dipping bread in the juices. And honestly, the best place to dip the bread is probably in the bottom of the pan you cooked the peppers in because while cooking, the juices and oils start to cook down and almost caramelize. Ugh drooling.
As you can tell, I love these stuffed peppers. I recommend serving them as a side to meat or fish. Now, dig in!
Tomato Garlic Stuffed Peppers
- 3 bell peppers red, yellow or orange
- 3 to matoes
- 1/2 white onion
- 2 garlic cloves
- Olive oil
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1 tsp rosemary
- salt to taste
- pepper to taste
- Preheat oven to 350 degrees F.
- Stand peppers up and cut in half lengthwise by splitting the stem. Remove seeds and membranes from peppers, while leaving the stem intact. Next, remove stem from tomatoes and cut in half lengthwise. To prepare onion, slice off and discard top and bottom half-inch of onion. Slice onion in half, and remove skin and discard. Create half moons by laying one onion half flat and slicing vertically on the long side. Lastly, peel and finely chop garlic cloves.
- Grease a baking dish with olive oil and place peppers cut side up in dish. Place tomatoes cut side down inside of peppers. Lay onion slices over tomatoes inside of peppers, distributing evenly among all 6 halves. As well, evenly distribute chopped garlic among the peppers. Mix together basil, oregano, thyme and rosemary, and evenly sprinkle herb mixture over each pepper. Add salt and pepper to taste. Place 2-3 anchovies over the tops of the tomatoes. Drizzle olive oil and oil from anchovies over each pepper coating the tomatoes.
- Cover baking dish with tinfoil, and bake at 350 degrees F for 1 hour. Remove tinfoil and bake for another 15 minutes to slightly brown the peppers.
- Serve as a side with toasted french baquette! Dipping the baguette in the warm pepper juices/oil is AMAZING.