4-Ingredient Caprese Stuffed Peppers (Dinner for 2, Vegetarian)

by Dorothy Reinhold on February 4, 2018

Print This Post Print This Post 4-Ingredient Caprese Stuffed Peppers are easy, elegant and utterly delicious. Stuff a gorgeous striped pepper with classic Caprese ingredients and you have not only the simplest stuffed pepper ever, but a fast dinner for two.

Stuff a gorgeous striped pepper with classic Caprese ingredients and you have not only the simplest stuffed pepper ever, but an easy yet elegant dinner for two.

I still have one teenager at home, but even so, often his busy high school sports schedule means it is just the two of us for dinner.

Lately, I am obsessed with stuffed peppers for dinner, as an easy way to use up leftovers, get some veggies in, and get a delicious dinner on the table that doesn’t seem like an afterthought. You can spy a couple of striped, red, orange or yellow stuffed peppers in the fridge veggie drawer, and without too much thought, you’ll have dinner emerging from the oven in half an hour.

It’s a bonus for me that stuffing the pepper can make it easy for me to cut some white-bread carbs out of my meal, too. A whole pepper has about 6g total carbs, with 2g dietary fiber, so about 4g net carbs.

So the other day I literally threw together the simplest stuffed pepper recipe, using some mozzarella pearls I picked up on sale, a few grape tomatoes that needed using, and a few leaves of basil off the windowsill plant.  It had all the flavors of a Caprese salad in the middle of winter. Caprese means “in the style of Capri,” which is an island off the coast of Italy, so we could easily call this Italian Stuffed Peppers, too.) A classic caprese has fresh mozzarella, tomatoes and basil leaves and is drizzled with olive oil. I am hungry just writing this!

Striped bell peppers stuffed with Caprese ingredients on a green ceramic lettuce plate against a white background Peppers on ShockinglyDelicious.comLet’s make it, shall we?

Enjoya Peppers cut in half with basil leaves insideCut the peppers in half vertically. Leave the stem on if you like (I think it’s kind of rustically pretty!), and cut away/discard the big ribs and seeds. Tuck a fresh basil leaf into each lobe, so 2 basil leaves for each half pepper.

Striped Enjoya peppers cut in half with mozzarella pearls insideTuck in about 8 mozzarella pearls  (tiny balls, or chunks if you don’t have balls) into each pepper half.

Striped Enjoya peppers cut in half with grape tomatoes insideCut grape tomatoes in half and lay the halves on top of the mozzarella balls.

Striped Enjoya peppers cut in half with herb seasoning on topLightly drizzle with olive oil and sprinkle on some Italian herb blend. I used Melissa’s Spice Grinder Garlic & Herbs, but suit yourself.

Striped bell peppers stuffed with caprese ingredients on a green ceramic lettuce plate with bambook silverware beside it.  Stuffed Pepper on ShockinglyDelicious.comThere are so many reasons you might need or want to make a small dinner — you’re single, or maybe have a roommate, are a couple or empty nesters, simply have a small family or perhaps even you have a craving for something that no one else wants to eat. We embrace and celebrate all family sizes on Shockingly Delicious, and we honor them with a home-cooked meal.

4-Ingredient Caprese Stuffed Peppers

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: Serves 2

Serving Size: 2 halves per person

226 calories per serving

4-Ingredient Caprese Stuffed Peppers

4-Ingredient Caprese Stuffed Peppers are easy, elegant and utterly delicious. Stuff a gorgeous striped pepper with classic Caprese ingredients and you have not only the simplest stuffed pepper ever, but a fast dinner for two.


  • 2 striped, red, orange or yellow bell peppers (I used gorgeous Striped Enjoya Peppers but suit yourself)
  • 8 fresh basil leaves
  • 32 mozzarella pearls or small chunks (about 3 ounces total)
  • 8 grape tomatoes, cut in half vertically
  • 2 teaspoons extra-virgin olive oil
  • Italian herb blend
  • Garnish: toasted pine nuts, fresh basil sprig, both optional but recommended


  1. Heat the oven to 400F degrees. Line a baking sheet with a silicone baking mat or piece of parchment paper or foil and set aside.
  2. Cut peppers in half lengthwise (split them right down the middle, with half the stem on each side), and scoop out seeds and discard. Trim away any large ribs inside, so there is room for stuffing. You may leave stems on if you like; which is sort of rustically elegant, or remove, your choice.
  3. Tuck a fresh basil leaf into each lobe, so 2 basil leaves for each half pepper.
  4. Tuck in about 8 mozzarella pearls (tiny balls, or chunks if you don't have balls) into each pepper half.
  5. Lay tomato halves on top of the mozzarella balls, 4 tomato halves per half pepper.
  6. Drizzle sparingly with olive oil and sprinkle on some Italian herb blend. You will want to use a light hand with the oil because as the peppers roast, the mozzarella will melt and ooze some water, as will the tomatoes, so you don't want your pepper halves swimming.
  7. Bake for about 30 minutes. Remove from oven and allow to rest for about 5-10 minutes, so the juices have a chance to cool a bit and won't spill out.
  8. Serve 2 halves per person. Serve with a crisp green salad, or on a bed of some wilted greens if you like, and add some cut fruit to the plate for a very healthy meal.
  9. Serves 2.


Recipe source: Dorothy Reinhold | Shockingly Delicious


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Long Pinterest collage showing how to make 4-ingredient Caprese Stuffed Peppers Dinner for 2 on ShockinglyDelicious.com

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Want more easy stuffed peppers?

2 Enjoya striped peppers stuffed with Mediterranean orzo salad topped with feta on a white plate3-Ingredient Greek Stuffed Peppers

Striped Enjoya peppers stuffed with leftover Thanksgiving turkey and stuffing on a white plate against a white background. 4-Ingredient Turkey and Stuffing Stuffed Peppers

Red pepper stuffed with vegetarian picadillo on a white plate, with a blue napkin underneath and rosemary sprig on the table. Picadillo Stuffed Peppers with Chorizo, Lentils, Cauliflower and Mushrooms (vegetarian)

Enjoya-PeppersDisclosure: Melissa’s Produce sent the Enjoya peppers and spice grinder for recipe development.

{ 18 comments… read them below or add one }

Wieteke February 14, 2018 at 12:34 am

This Winter season has been full of gatherings over a good meal – Osso Bucco has been my go-to as it is warming, hearty, and rustically elegant while being easy to prepare ahead of time so that you can enjoy your evening without being ripped away from your guests to attend to the meal.


Carolyn February 12, 2018 at 6:30 pm

These look delicious!


Jenny | Honey and Birch February 7, 2018 at 5:37 pm

I’m totally adding this to my favorite recipe list – caprese and peppers are a great combo!


Debra C. February 7, 2018 at 4:42 pm

I love how fresh and delicious these are, definitely the perfect bite!


Laura February 7, 2018 at 7:56 am

Those striped peppers really are gorgeous! Love the simple but flavor packed filling!


Dorothy Reinhold February 7, 2018 at 9:32 am

Thanks! I think they are one of the prettiest pieces of produce….EVER!


Krista February 7, 2018 at 6:18 am

What a great way to enjoy a caprese dish! Love it!


Megan February 7, 2018 at 5:09 am

So pretty!


Erin | Dinners,Dishes and Dessert February 6, 2018 at 4:14 pm

This looks delicious and healthy! Definitely must try this!


Amy @ Little Dairy on the Prairie February 6, 2018 at 9:40 am

What a fun and delicious dinner idea!


Jacque Hastert February 6, 2018 at 7:25 am

These stuffed peppers look amazing!


Demeter February 6, 2018 at 5:35 am

This looks like such a great Valentine’s Day dinner date night in!


Liz February 5, 2018 at 8:37 am

What a great idea! I’m a Caprese junkie so must try these!!


https://WineandLipstick.com February 5, 2018 at 5:32 am

I adore stuffed peppers!!! If I make this any time!!! Looks so yummy!!!!


Diana February 5, 2018 at 12:28 am

My Mum loves stuffed peppers, I’m sure that she will love this version. Will forward it to her now!


Veena Azmanov February 4, 2018 at 11:41 pm

I love anything stuffed in Peppers especially anything cheese. This sounds delicious. I love caprese – can’t wait to try this.


Tracy Koslicki February 4, 2018 at 6:19 pm

Sign me up for anything caprese!!! But I hear you, stuffed peppers are soooo versatile and can be the perfect vehicle for any leftovers! I’ve never seen them used this way before though, love it!


Saima Zaidi February 4, 2018 at 5:16 pm

I love how you have come up with something so easy, healthy and delicious and used up the stuff you already have in your fridge and pantry. Will try these the next time I’m not in the mood for elaborate, 50-ingredient dishes (which is often!). Thanks for posting this!


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