Peppers stuffed with tomatoes
4 servings
40 minutes
Stuffed peppers with tomatoes is a dish infused with the spirit of Bulgarian cuisine, where the freshness of vegetables combines with the aroma of Mediterranean herbs. Sweet peppers filled with juicy tomato slices, garlic, and fragrant basil and thyme leaves reveal the true taste of summer to gourmets. Baked in the oven, it acquires a tender texture and its skin slightly browns, giving the dish an appetizing appearance. This light yet flavorful recipe is perfect as a standalone dish or as a side complementing meat and fish. It can be served warm or chilled, enjoying the richness of natural aromas and simplicity of preparation. An excellent choice for those who appreciate the freshness and sophistication of natural ingredients.
1
Slice the tomatoes into very thin slices.
- Tomatoes: 5 piece
2
Peel the garlic and slice it thinly.
- Garlic: 6 cloves
3
Preheat the oven to 190 °C.
4
Add basil and thyme leaves, garlic to the tomatoes, and mix everything.
- Basil: 1 bunch
- Thyme: 6 stems
- Garlic: 6 cloves
5
Make a T-shaped cut along the length of each pepper, so that the top crossbar of the T is near the stem (do not cut off the stem). Carefully remove the seeds through this cut and stuff each pepper with tomatoes, herbs, and garlic, trying not to let it fall apart.
- Sweet pepper: 6 pieces
6
Spread the peppers on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Olive oil: 6 teaspoons
- Freshly ground black pepper: 0.3 teaspoon
- Sea salt: 0.5 teaspoon
7
Bake in a preheated oven for about 20-25 minutes - the skin should brown but not burn. Remove from the oven and cool.