Italian Roasted Pepper Boats
Chef Owen May and Dr. Michelle May
These colorful roasted peppers filled with a simple delicious Italian tomato sauce are great as an appetizer or a side dish.
Usually when I cut peppers, I look for the flat sides since they are easier to slice and grill. In this case, I needed the “corners” to fill with the tomato sauce. After cutting the peppers, remove the seeds and white pith using a sharp knife.
Roasted peppers are the epitome of flavor- and nutrient-rich!
3 red, yellow, orange, or green peppers
1 can diced tomatoes
1 tablespoon fresh basil chopped or 1 teaspoon dried
1/4 cup olives, sliced
1 tablespoon capers
1 tablespoon tomato paste
1/2 teaspoon dried oregeno
1/4 cup panko (dry breadcrumbs)
1 1/2 tablespoons grated parmesan cheese
1 tablespoon olive oil
Salt and pepper (ground black or red pepper flakes) to taste
- Pre-heat oven to 350 degrees.
- Cut peppers to create boats (see Chef Notes); discard seeds and white pith.
- Coat peppers with olive oil and roast for 10 minutes. Remove from oven.
- While peppers are roasting, place medium-sized pot on medium high. When pan is hot, add 1 teaspoon of olive oil. When oil is hot, add garlic and cook for 30 seconds.
- Add tomatoes, basil, olives, capers, tomato paste, and oregeno. Salt and pepper to taste.
- Cook for about 15 minutes (or longer if desired) on low.
- In a small bowl, combine the parmesan cheese and panko.
- Spoon some of the tomato mixture into each of the pepper boats and top with panko mixture.
- Place the peppers back into the oven and roast for approximetly 10 minutes or until topping is golden brown.
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