Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil

1. 1

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

2. 2

   Halve bell peppers lengthwise and discard seeds and ribs.

3. 3

   Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems.

4. 4

   Halve tomatoes and chop onion and basil.

5. 5

   Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste.

6. 6

   Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.