In the sun-drenched landscapes of the Mediterranean, simple ingredients come together to create magic on a plate. This Sardine-Stuffed Roasted Peppers recipe captures the essence of that culinary tradition—a vibrant, nutrient-dense dish that celebrates the rich, umami flavors of sardines nestled within sweet, roasted peppers. Perfect for those following a paleo lifestyle, these stuffed peppers are not just a meal, but a celebration of whole foods that nourish both body and soul. Sardines bring an incredible punch of omega-3 fatty acids, protein, and calcium, while bell peppers provide a rainbow of antioxidants.
Recipe
4 large bell peppers (mix of red, yellow, and orange)
3 (3.75 oz) cans of wild-caught sardines in olive oil
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon capers, roughly chopped
1 teaspoon dried oregano
Sea salt and fresh cracked black pepper to taste
Red pepper flakes (optional)
Optional Garnish
Fresh basil leaves
Lemon wedges
How to Prepare
Prepare the Peppers
Preheat your oven to 425°F (220°C)
Slice each bell pepper in half lengthwise
Remove seeds and membranes
Brush the pepper halves with olive oil
Place on a parchment-lined baking sheet, cut side up
Make the Sardine Filling
Drain sardines, reserving the olive oil
In a mixing bowl, gently break sardines into chunks
Add minced garlic, chopped parsley, lemon juice, capers, and oregano
Season with sea salt and black pepper
Mix gently to combine, preserving some sardine texture
Roast and Stuff
Roast pepper halves in the oven for 15 minutes until slightly softened
Remove from oven and let cool for 5 minutes
Generously fill each pepper half with sardine mixture
Drizzle with reserved sardine olive oil
Sprinkle with red pepper flakes if desired
Final Roast
Return stuffed peppers to oven
Roast for an additional 10-12 minutes
Peppers should be tender and filling slightly golden
Serving Suggestions
Serve immediately, garnished with fresh basil leaves and lemon wedges. These peppers are delicious on their own or alongside a simple mixed green salad dressed with olive oil and lemon.
Pro Tip: Choose wild-caught sardines packed in olive oil for maximum flavor and nutritional benefits.
