Baked peppers with cherry tomatoes, basil and marjoram
2 servings
40 minutes
Baked peppers with cherry tomatoes, basil, and marjoram is a fragrant and vibrant dish reminiscent of summer Italy. Its roots trace back to Mediterranean cuisine, where fresh vegetables and herbs form the foundation of gastronomic culture. Baked peppers soaked in the juice of sweet tomatoes and the aroma of basil acquire a tender texture and rich flavor. Marjoram adds a light spiciness that highlights the depth of aroma. The dish can be served as a standalone treat, a light side for meat or fish, or as an accompaniment to fresh baguette with olive oil. It not only delights the eye with its bright colors but also offers a sense of freshness and harmony. An ideal option for those who appreciate simplicity combined with rich flavor!
1
Wash and clean 3 sweet peppers; for variety, it's better to take yellow, red, and possibly orange. Cut them in half. Be careful while cleaning to avoid breaking; the halves should remain whole. When cutting, pay attention to the grooves where the tomatoes will be placed.
- Sweet pepper: 3 pieces
2
Grease the baking dish with a little sunflower oil, place the peppers on it. Salt them well.
- Salt: to taste
3
Wash the cherry tomatoes. You need about two packs. Peel the tomatoes by placing them in boiling water for 10 seconds. The skin should come off easily right after the cut. If it doesn't, pour boiling water over them again.
- Cherry tomatoes: 40 pieces
4
Tightly pack the peeled tomatoes into the peppers.
5
Pepper and salt everything on top. Add basil and marjoram leaves (you can add much more than in the picture without fear).
- Ground black pepper: to taste
- Basil: 1 bunch
- Marjoram: 1 tablespoon
6
Wrap the dish with peppers and tomatoes in foil and place it in a preheated oven at 180-200 degrees for 30 minutes. Then remove the foil and bake for another 10 minutes to brown the peppers.
7
Serve as a side dish or as a separate dish, then it becomes low in calories but very filling.