Roasted Peppers Stuffed with Cherry Tomatoes, Onion and Basil Recipe

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.