Mindful Eating Programs and Training

Mindful Eating Programs and Training

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.

Chef Notes

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.

Chef Notes

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


  1. Pre-heat oven to 350 degrees.
  2. Cut peppers to create boats (see Chef Notes); discard seeds and white pith.
  3. Coat peppers with olive oil and roast for 10 minutes. Remove from oven.
  4. 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.
  5. Add tomatoes, basil, olives, capers, tomato paste, and oregeno. Salt and pepper to taste.
  6. Cook for about 15 minutes (or longer if desired) on low.
  7. In a small bowl, combine the parmesan cheese and panko.
  8. Spoon some of the tomato mixture into each of the pepper boats and top with panko mixture.
  9. Place the peppers back into the oven and roast for approximetly 10 minutes or until topping is golden brown.
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