*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I have been on the Ornish diet (very low fat vegetarian) for a couple of months. I love it but it didn't take long to see this that this diet horrifies most Americans and is very difficult to find recipes that accomodate my guidelines. I'm always looking for foods that will delight my guests without compromising my hard work. This one makes such a beautiful presentation and so savory they will not even notice how healthy it is! I couldn't wait to try it so just used what I had on hand which meant only 2 cloves of garlic cherry tomatoes and basil from my garden and a well-seasoned stone baking dish (so no oil needed). I sampled it with the 2 vinegars I had: balsamic which was very robust. Used in very small quantity not too bad. My favorite was a delicate unflavored brown rice vinegar. I heaped extra fresh (not cooked) basil for more flavor & it was delicious. Next time will add even more herbs like tarragon chives or rosemary as well. I think cheese would mask the flowery flavor. I will make this often and have fun experimenting variations - thank you for submitting!
Delicious! I made a few changes though. I added some chopped fresh mushrooms and some parmesan cheese to the mixture. I also topped with a sprinkling of soft whole wheat bread crumbs for the second 15 minutes in the oven. I didn't have any herb vinegar so I left that out and they were still excellent. My husband claims to hate peppers but he actually complimented me on how good these were.
I made this last night as a healthy and low-carb side dish to spicy sloppy joes. I think I forgot the garlic but I did mix in some steamed asparagus tips with the tomatoes and basil and used balsamic vinegar. It was a big hit and much more filling than I had anticipated!
quick & easy! I ended up adding some mozzarella as well as some Italian seasoned bread crumbs. VERY YUMMY! Will definitely make this one again! (oh also I didn't have fresh basil so I used the dried kind... STILL YUMMY!)
I made these for a group of family and friends. They were awesome! I did quickly par-boil the peppers which made them a bit more tender added a few toasted pine nuts and a sprinkle of parm cheese. Excellent.
I haven't tried this recipe yet. I bought the ingredients and will make it for our Super Bowl party. I wanted to make a suggestion I think this recipe needs some cheese. I plan on adding some mozzarella cheese to the mixture.
Yep! This is a keeper. I looked for a way to use yellow red and green peppers that were on their way out. This was it. I didn't have cherry tomatoes so simply sliced up a tomato instead. I took the advice of others and added Parmesan cheese plus shoved in sliced mushrooms and chopped chive. I also added bread crumbs but waited until the foil came off. I cooked it longer than required only because we were grilling and the rest of the food wasn't quite ready. I loved the slightly burned flavor. This is an awesome recipe that lends itself to a myriad of variances. I'll be doing it again!
These peppers were pretty good. I added some chopped mushrooms and spring onions into the mix as well as some mozzarella cheese. I had leftovers which tasted better the next day re-heated! Will maybe make again.
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