Friday, June 27, 2008
This is an easy one.
I added a little garlic, 1 jalapeno and feta cheese to the mixture and it turned out great. I served this as a side to a coke-lime marinaded skirt steak we grilled with fingerling potatoes tossed in a french vinaigrette.
Roasted Peppers Stuffed with Cherry Tomatoes, Onion and Basil
4 red bell peppers
1 pint cherry tomatoes
1 medium onion
1 cup packed fresh basil leaves
3 garlic cloves
about 3 tablespoons olive oil Preparation
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. 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.