Easy Caprese Stuffed Peppers
Roasted red bell peppers filled with juicy tomatoes, fresh basil, creamy mozzarella, and a drizzle of herby vinaigrette make these Caprese Stuffed Peppers a healthy and flavorful dish. Finished with toasted pine nuts for crunch, this recipe is perfect for a light dinner, side dish, or meal-prep option.
Equipment
- 1 × 9x13-inch baking dish
- 1 × Chef’s knife
- 1 × cutting board
- 1 × Food processor (or blender)
- 1 × Small rimmed baking sheet (for pine nuts)
- 2 × Mixing bowls (medium and small)
Ingredients
- ¼ cup + 3 tbsp olive oil divided
- 4 medium red bell peppers
- 2 cloves garlic thinly sliced
- ½ tsp kosher salt plus more to taste
- ¼ tsp freshly ground black pepper plus more to taste
- 2 pints about 4 cups cherry or grape tomatoes, halved (multi-colored preferred)
- 1 cup packed fresh basil leaves
- 1 ½ tbsp red wine vinegar
- 2 tbsp pine nuts optional
- 1 8-ounce ball burrata or fresh mozzarella cheese
- Flaky salt optional, for serving
Instructions
- Prepare the Baking Dish: Begin by heating your oven to 375°F (190°C) and arranging two racks inside so they divide the oven into upper and lower thirds. Lightly grease a 9x13-inch baking dish by drizzling in 1 tablespoon of olive oil. Tilt and rotate the dish until the bottom surface is evenly coated—this prevents the peppers from sticking and helps them roast beautifully.
- Clean and Cut the Bell Peppers: Take 4 medium red bell peppers and slice each one lengthwise from top to bottom, creating two even halves. Gently remove the stems, seeds, and any white inner ribs so the inside is clean and ready to hold the filling. Place the peppers cut-side up in the prepared baking dish, arranging them in a single, even layer so they cook uniformly.
- Add Garlic and Seasoning: Thinly slice 2 garlic cloves and distribute the slices evenly inside the hollowed peppers. Drizzle the peppers with 2 tablespoons of olive oil, making sure each half gets a light coating. Sprinkle with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. This seasoning step ensures that the peppers themselves, not just the filling, are flavorful.
- Roast the Peppers: Slide the baking dish onto the lower rack of the oven and roast the peppers for 35 to 40 minutes, or until they are fork-tender, slightly charred at the edges, but still sturdy enough to hold their filling. While the peppers are roasting, you’ll have time to prepare the tomato mixture and optional toasted pine nuts.
- Prepare the Tomato Mixture: Meanwhile, halve 2 pints (about 4 cups) of cherry or grape tomatoes and transfer them to a medium mixing bowl. For the basil, measure out 1 packed cup of fresh leaves, then set aside 4 of the largest leaves to use as garnish later.
- Make the Basil Vinaigrette: Place the remaining basil leaves into a food processor fitted with the blade attachment. Add in 1/4 cup olive oil, 1 1/2 tablespoons red wine vinegar, a generous pinch of kosher salt, and a few cracks of fresh black pepper. Blend for about 10 seconds, or until the mixture is mostly smooth and green. Pour this fragrant basil vinaigrette over the halved tomatoes, then toss gently with a spoon until the tomatoes are evenly coated and glossy.
- Toast the Pine Nuts (Optional): If you’re using pine nuts, line a small rimmed baking sheet (such as a quarter sheet pan or pie plate) with parchment paper. About 10 minutes before the peppers are finished roasting, spread 2 tablespoons of pine nuts in a single layer on the sheet. Place them on the upper oven rack and toast for 5 to 7 minutes, stirring halfway through, until golden and fragrant. Watch closely, as pine nuts can burn quickly.
- Cool and Transfer the Peppers: Once the peppers are tender and slightly charred, remove them from the oven and let them cool for a few minutes so they’re easier to handle. Carefully lift each pepper half from the baking dish and arrange them cut-side up on a serving platter.
- Fill the Peppers with Tomato Mixture: Using a spoon, divide the marinated tomato mixture between the pepper halves. Be sure to include some of the vinaigrette and natural juices at the bottom of the bowl—these add extra flavor and moisture. Allow some of the tomatoes and dressing to spill slightly onto the serving platter for a rustic, appetizing look.
- Add the Cheese and Garnish: Take 1 (8-ounce) ball of burrata or fresh mozzarella, tear it into bite-sized chunks with your hands, and scatter the pieces generously over the stuffed peppers. Tear the reserved basil leaves into smaller pieces and sprinkle them on top. If using, add the toasted pine nuts for crunch. Finish with a few extra cracks of black pepper and a light sprinkle of flaky salt for brightness.
- Serve and Enjoy: Your Caprese Stuffed Peppers are ready to serve! They can be enjoyed warm right after assembly or at room temperature. The combination of smoky-sweet roasted peppers, juicy marinated tomatoes, creamy mozzarella, and fresh basil makes this dish a perfect balance of flavors and textures.
Notes
- Roasting peppers before stuffing enhances their sweetness and makes them more flavorful.
- Use burrata for creaminess or mozzarella for a firmer bite.
- Multi-colored cherry tomatoes add both color and taste.
- Pine nuts are optional but provide a lovely crunch and nutty flavor.
- Best served fresh but can be enjoyed cold as a light lunch the next day.
