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Burst Cherry Tomato & Roasted Red Pepper Loaded Poutine

Author Emily Weeks, RDN, LD


  • 2 Sunset Sweet Twister red peppers
  • 1 Tbsp olive oil
  • 1 cup Sunset Wild Wonders cherry tomatoes
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • pinch of sugar
  • freshly cracked black pepper
  • 1 pkt brown gravy mix
  • 5oz cheddar cheese curds


  1. Preheat your oven to 400 degrees F. Slice the tops off of the red peppers and scoop out the seeds. Place on a baking sheet and roast for 12 minutes, until soft. Slice into rings. 

  2. When the peppers are finished, bake the potato wedges according to package instructions. Make the brown gravy according to package instructions, set aside and keep warm.

  3. In a skillet over medium-high heat, add the olive oil, cherry tomatoes, minced garlic, salt, sugar, and black pepper. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, about 5 minutes. 

  4. To plate, add the potato wedges to the bottom of an oven-safe dish. Top with the cheese curds. Pop into the oven for an additional 5 minutes, until the cheese is melted. 

  5. Remove from oven, drizzle with brown gravy. Top with roasted red pepper rings and burst cherry tomatoes. Serve immediately and enjoy!