Baked Capsicums Stuffed with Tomato, Garlic and Basil

Rate this recipe


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This recipe is based on that wonderful classic ‘Peppers Provençale’ although normally they have anchovies in them. I’ve left them out, but if you want to be correct just add one salted anchovy fillet, rinsed and bones removed, to each capsicum. These can be eaten as a first course or as part of a Main course, but always at room temperature.


  • 6 large tomatoes
  • 100 ml(3 ½ fl oz) extra virgin olive oil
  • 4 large red capsicums, halved and de-seeded
  • 24 basil leaves
  • 1 clove garlic, finely sliced
  • 4 onions, finely sliced
  • salt and freshly ground black pepper


Preheat oven to 200°C/400°F/Gas Mark 5 and heat a ceramic roasting dish (or roasting pan lined with baking paper). Peel tomatoes by bringing a saucepan of water to the boil. Score a cross in tomato skins without cutting too deep into the flesh. Place tomatoes in boiling water, not overcrowding the pan, and count to 20. Remove tomatoes and place in a bowl of cold water. Leave for a minute, then peel skin off with your fingers; it should come away easily but if it doesn’t, return to the pan for 10 seconds. Cut tomatoes into quarters.

Put a few teaspoons of olive oil into the preheated roasting dish. Cut capsicums in half, remove seeds, and lay them cut-side up in the dish. Divide basil, garlic and spring onions between capsicums, then place three tomato quarters into each one, packing them in tight. Drizzle remaining oil over stuffed peppers and sprinkle with salt and pepper.

Bake 25 minutes until tomatoes have softened and capsicums have taken on some colour. Remove from the oven and leave to cool and mature for a few hours before eating, or store in the fridge for the following day when they’ll taste just as good.