Stuffed Roasted Yellow Peppers or Red Peppers in Tomato Sauce Recipe (2024)

Open the peppers and clean before charring the skin to remove. Saves time and you don't have to handle the peppers as much which risks tearing them.

This serves 4 as a side dish. What I did for the 2 of us: I made 2 peppers (they turned out great) and realizing this wasn't anywhere close to enough for dinner I made a bunch of small and light meatballs. The peppers in the marinara were surrounded by these little meatballs. Looked nice and tasted delicious. With a salad and bread, it made for a nice winter dinner. Also, I was able to clean the peppers without making the slits.

Used red rice instead of quinoa as my husband doesn't like quinoa. Also added some red chili pepper flakes to garlic and parsley to give it some zip. Came out great and will make again

I didn’t have parsley, so I substituted frozen spinach and loved it!

Way too much work, not worth it.

Used quinoa. Roasted peppers till blistered but didn’t remove the skins

I made this by combining Shulman’s with Heuck’s. Added fennel and onion with ground beef, oregano and a couple Italian sausages; it made 2X more than the filling required, so froze the rest (for meatloaf, a new stuffed pepper, etc). Last 15 mins took off the aluminum foil and allowed it to toast. Wasn’t necessary to peel the peppers, but did char them Big hit.

Made a 2nd time with Farro. Add beans next time.Needs 30 mins to get hot.

Cooked with farro. Add beans next time. Needs 30 mins to heat through.

To simplify weeknight prep, I cut two large peppers in half from top to bottom and browned them well, flipping them over so the interior would soften, too, and did not remove the skins. The filling was a bit bland for my taste, so I added sautéed celery and fresh thyme, basil, and mint. The peppers baked on a thick layer of marinara with a bit of cheese on top. Delicious and adaptable.

Not worth the effort. The mini pepper version was much tastier

Add scrambled tofu and chopped red onions cooked in marinara sauce

I added onion, mushrooms, and soy chorizo to the filling. Still a bit bland but serviceable.

I agree it is easier to open the peppers before broiling. They don’t split if you allow them to open just enough to make the cuts. I found the cheese a little overpowering in flavor and it didn’t actually contribute to the texture. Next time will omit to allow the fresh flavors to shine. I drizzled a few tablespoons of sauce around, and on top of, the peppers prior to baking. Served with small bison meatballs. Delicious. Would be a great prep-ahead dinner party dish as it is so pretty

Very tasty! I made the mistake of using a cheap jar of store-bought marinara for this recipe. Because the marinara is really just for finishing the dish, it's totally worth using homemade, or leveling-up the pre-made option to something you know will be really delicious.

Followed the recipe and we thought it was kind of blend. Not worth the level of effort. It's missing something, like cheese maybe. And it's lacking deep flavors. Won't make it again.

Pretty good, but needs more flavor. Added chick peas to quinoa and made lots of it to have to stuff peppers next time. Didn’t do the sauté, so no garlic. The cheese and sauce make it. Super healthy

Definitely lemon and red pepper flakes in the stuffing. After 10 minutes of baking the peppers in the oven, I added some marinara sauce to the baking dish along with nine TJ's meatless meatballs, recovered the dish and baked for about 20 more minutes. One less pan, added protein, absolutely yummy.

I really enjoyed the roasted pepper aspect of this but it is time consuming. I stuffed them with leftover Greek bulgar and Brussels sprouts leftover from last night and that cut down my time but the pepper prep still made this take awhile. Tasty and a convenient use of leftovers.