Peppers Stuffed With Tomatoes and Brussels Sprouts 6.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Jun 25, 2014

This colorful four-vegetable dish would fit in just as nicely at a cookout as at an elegant dinner party or casual weeknight supper. Best of all, it can be served at room temperature.

Serve atop bulgur or another grain of your choice, if desired.

Make Ahead: The stuffed peppers can be refrigerated for up to 1 week; let them come to room temperature or warm in a low oven before serving.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • For the peppers
  • 2 tablespoons extra-virgin olive oil, plus more for the pan
  • 3 large, stem-on yellow or orange bell peppers
  • 3 large, ripe plum tomatoes
  • Fine sea salt
  • Freshly ground black pepper
  • 4 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 6 large Brussels sprouts, trimmed
  • 8 ounces cremini, baby bella or other mushroom of your choice, stemmed and cut into bite-size pieces
  • 1 teaspoon ground sumac (optional)
  • For the sauce
  • 1/2 cup nonfat Greek-style yogurt
  • 2 tablespoons tahini (paste)
  • 1 clove garlic, chopped
  • Gel/seeds and flesh from plum tomatoes (used in the peppers)
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon smoked Spanish paprika (pimenton; optional)
  • 1/4 teaspoon fine sea salt


For the peppers: Preheat the oven to 450 degrees. Use a little oil to grease the inside of a baking dish or cast-iron skillet large enough to hold all of the peppers (halved) and mushrooms.

Carefully cut each bell pepper in half from top to bottom, including the stem so that each pepper half has its own partial stem. Use a sharp paring knife to remove/discard the seeds and ribs.

Cut each tomato from top to bottom. Use a sharp paring knife to remove the core. Use a spoon to scrape out the gel/seeds and flesh; reserve those for the sauce.

Arrange the bell pepper halves, cut side up, in the baking dish or skillet. Drizzle 1 tablespoon of the oil on the cut side of the bell peppers, and sprinkle them lightly with salt and black pepper. Sprinkle half of the minced garlic and half of the thyme on the peppers.

Gently fit each tomato half, cut side up, into each bell pepper half. Sprinkle them with a little more salt and black pepper plus the remaining garlic and thyme. Drizzle them with half the remaining oil, then place a Brussels sprout in each tomato half (creating a three-part stuffed vegetable, in effect).

Nestle the mushrooms between the bell pepper halves; drizzle them and the Brussels sprouts with the remaining oil and sprinkle lightly with salt and black pepper. Sprinkle the stuffed bell peppers with the sumac, if using. Roast until a skewer easily pierces the Brussels sprouts, and the bell pepper halves and tomatoes are soft, 20 to 30 minutes. Let cool slightly.

Meanwhile, make the sauce: Combine the yogurt, tahini, garlic, the reserved tomato gel/seeds and flesh, lemon juice, smoked paprika, if using, and the salt in the bowl of a food processor; puree until smooth.

Spoon the sauce over the warm stuffed peppers and mushrooms, or pass the sauce at the table.

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Recipe Source

From Food editor Joe Yonan, author of "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, 2013), based on a recipe from Culinary Institute of America instructor Adam Busby.

Tested by Joe Yonan.

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