Baked bell peppers and cherry tomatoes are a healthy, light, yet very tasty dish, with very little oil and gluten-free, easy to prepare. Ideal as an appetizer, perfect as a side dish or main course.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer and Autumn
Ingredients for Baked Bell Peppers and Cherry Tomatoes
- 3 Bell Peppers (Large)
- 12 Cherry Tomatoes
- 1 bunch Parsley
- 1 Garlic
- to taste Gluten-free Breadcrumbs
- 3 tablespoons Grated Parmesan Cheese
- 1 pinch Chili Powder
- to taste Salt
- to taste Extra Virgin Olive Oil
Tools
- 1 Knife
- 1 Cutting Board
- 1 Baking Pan
- Parchment Paper
Steps for Baked Bell Peppers and Cherry Tomatoes
Let’s see how to prepare the bell peppers and cherry tomatoes.
First, wash the cherry tomatoes and peppers well, cut the cherry tomatoes in half, also cut the peppers in half and clean them inside by removing seeds and white filaments. I divided them again in half, practically into 4 pieces because they were large; if you find smaller ones, leave them in half, but remember you will need more. In a bowl, pour some breadcrumbs, I usually eyeball it, depending on how much you want to fill, add the grated Parmesan cheese, finely chopped garlic, chopped parsley, chili powder, salt, and some extra virgin olive oil, and mix.
Place the bell peppers and cherry tomatoes in a baking tray lined with parchment paper, season with salt and fill with the prepared mixture, add a drizzle of oil and bake at 356°F (180°C) and cook for about 20 minutes or at least until the desired golden color, we don’t like them overcooked.
Notes
The bell peppers and cherry tomatoes are already tasty, but you can also add mozzarella to make them more appetizing.
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