Friday, August 29, 2014

Roasted Peppers Stuffed with Tomatoes and Onions


INGREDIENTS

4 bell peppers
2 cups cubed tomatoes (about 3 medium tomatoes)
1 medium onion
1 cup packed fresh basil leaves
3 garlic cloves
about 3 tablespoons olive oil

INSTRUCTIONS

Preheat oven to 425°F and lightly oil a large shallow baking pan.
Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Cut tomatoes into small cubes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

Serves 8


Source: adapted from epicurious.com

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