ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES ONION AND BASIL

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Reference:

Gourmet, July 1999 Gourmet Entertains

Prep:

This recipe can be prepared in 45 minutes or less.

Servings:

Serves 8.

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Submitted by:

Foodie

Ingredients

red bell peppers

pint cherry tomatoes

medium onion

cup packed fresh basil leaves

garlic cloves

about 3 tbsp olive oil

Directions

Preheat oven to 425°F and lightly oil a large shallow baking pan.

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Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes 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.

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