Sunday, August 8, 2010

Peppers Stuffed with Cherry Tomatoes and Basil

When I think of stuffed peppers, I typically think of things a little more hearty with grains, but I decided to follow this recipe exactly. Think of it as a salad in a bell pepper. The notes suggest that they're best served warm or room temperature, but not hot. I certainly liked them more the next day straight from the refrigerator than the day of. I cut the recipe in half, but the original is included below.

Peppers Stuffed with Cherry Tomatoes and Basil (from Gourmet Today)

4 red bell peppers
3 tbsp extra-virgin olive oil
2 cups cherry or grape tomatoes (halved or quartered depending on size)
1 medium onion, finely chopped
3 cloves garlic, chopped
1 cup basil leaves, chopped
1 tsp salt
1/2 tsp black pepper

1. Preheat oven to 450F and oil a large baking sheet.
2. Halve bell peppers, discarding seeds and ribs. Place cut side up on the baking dish and brush with olive oil.
3. Toss tomatoes, onion, garlic, basil, salt and pepper with olive oil. Divide evenly among the pepper.
4. Cover dish with foil and cook in preheated oven for 15 minutes. Remove foil and cook until peppers are tender, 20 - 25 minutes.

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