Tomato Stuffed Peppers

1. 1

   Preheat oven to 375.

2. 2

   Coat large shallow baking dish with cooking spray.

3. 3

   Cut peppers in half lengthwise, remove seeds, but leave stem.

4. 4

   Place cut side up in dish.

5. 5

   Divide sliced garlic and olives evenly among peppers.

6. 6

   Cut each tomato in 8 wedges each and put 4 wedges in each pepper half.

7. 7

   Drizzle each half with a little oil and season with freshly ground pepper.

8. 8

   Roast peppers until tender, beginning to brown around edges - about 50 minutes.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.