pat's Recipe

Baked Stuffed Red Peppers w/Cherry Tom, Feta,Thyme

Category: Vegetable

2 small red bell peppers halved lengthwise
through stem, seeds and ribs removed
1 heaping cup cherry tomatoes (6 oz)
1 1/2 ounces feta cheese crumbled
1 tsp coarsely chopped fresh thyme
8 basil leaves torn into pieces
fresh ground pepper
1 Tbsp extra virgin olive oil

Preheat oven to 400; with rack in top third. Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme and basil in a medium bowl, season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.
Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil, continue to bake until tomatoes begin to burst and cheese turns light brown, 13-15 minutes more. Serve warm; serves 4.