Tomato Stuffed Peppers

1. 1

   Preheat oven to 375 degrees F. Spray a large, shallow baking dish with cooking spray.

2. 2

   Cut the peppers in half lengthwise, removing the seeds but leaving the stem.

3. 3

   Although the stem is not edible it looks good in this dish and helps the pepper retain its shape.

4. 4

   Place the peppers cut side up in the baking dish.

5. 5

   Divide the sliced garlic and the olives evenly among the peppers.

6. 6

   Cut each tomato into 8 wedges and put 4 wedges into each pepper.

7. 7

   Drizzle each stuffed pepper with a little oil and season with a few grinds of pepper.

8. 8

   Roast the peppers for about 50 minutes or until they are tender and beginning to brown around the edges.

* Per serving · 4 servings · Values may vary.

No additional tips available.