Pepperazzi
Baked Bell Peppers Stuffed with Tomato-Onion Ragu
40 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Italy gave us opera, the Renaissance, and the ability to turn humble vegetables into dinner theater. Tonight, bell peppers step into the limelight, stuffed with a tomato-onion ragu that’s big on rustic flavor, light on gluten (as in, none).
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F. Lightly oil a 9x13 inch baking dish.
- 02Arrange the bell pepper halves in the dish, cut side up. Brush with 1 tablespoon olive oil and sprinkle lightly with salt. Bake for 10 minutes while you prepare the ragu.
- 03Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add sliced onion and a pinch of salt. Cook, stirring often, until deeply golden and soft, about 8 minutes.
- 04Add minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.
- 05Stir in diced tomatoes, basil, and black pepper. Simmer for 8-10 minutes, stirring occasionally, until the ragu thickens slightly and the tomatoes break down.
- 06Taste and adjust seasoning with additional salt if needed.
- 07Remove par-baked peppers from the oven. Spoon the tomato-onion ragu generously into each pepper half. Top with grated Parmesan if using.
- 08Return the stuffed peppers to the oven. Bake uncovered for 15 minutes, until the peppers are tender and the filling is bubbling at the edges.
- 09Remove from oven, sprinkle with chopped parsley, and serve hot.
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