Slimming World’s tomato and basil stuffed peppers Recipe

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  • Slimming World








10 min


15 min

Stuffed peppers make delicious and healthy starters or light snacks – make with fresh basil and tomatoes for a quick recipe everyone will enjoy


  • 4 large red peppers
  • 250g quark
  • 3 garlic cloves, peeled and crushed
  • 25g finely chopped basil
  • Salt and freshly ground black pepper
  • 200g cherry tomatoes, halved
  • Low calorie cooking spray
  • Chopped basil and parsley, to garnish


  • Preheat the oven to 240°C/Gas 9.

  • Using a small knife, cut the tops off the peppers and reserve, then scoop out the seeds. Sit the peppers on a microwaveable plate, cut-side up, and cook in the microwave on high for 5-6 minutes or until they have wilted and softened.

  • Meanwhile, mix the quark, garlic and chopped basil together and season well.

  • Spoon half of the cherry tomatoes into the base of the peppers, then spoon the quark mixture over them.

  • Top with the remaining cherry tomatoes and the reserved lids, spray with low calorie cooking spray and place on a baking sheet, cut side up. Place in the oven for 8-10 minutes.

  • Remove and serve immediately or at room temperature sprinkled with chopped basil and parsley.

More Recipe Ideas

Top Tip

You can add cheese to the filling if you want; mozzarella goes perfectly with tomatoes and basil but goats cheese and feta also taste delicious in roasted peppers!