Roasted Peppers Stuffed with Cherry Tomatoes, Onion and Basil Recipe

  • 1 tablespoon olive oil, plus 2 T.
  • 4 red bell peppers, halved thru the stem, seeds and ribs removed but stem intact
  • 1 pint cherry tomatoes, halved
  • 1 onion, diced (medium)
  • 1 cup packed fresh basil leaves, chiffonaded
  • 3 cloves garlic, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 1 cup cubed mozzarella
  • salt and freshly ground black pepper
Preheat oven to 425. Lightly oil large shallow baking pan with 1 T. olive oil. Arrange peppers, cut sides up, in baking pan, and lightly oil the cut edges and stems. In a bowl, toss the tomatoes, onion, basil, garlic, 2 T. oil, red pepper flakes, mozzarella and salt and pepper. Divide the mixture among peppers and roast in upper third of oven til peppers are tender, about 20 minutes

8 servings.

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