Not your Italian nonna’s stuffed peppers! These are lighter, simpler, prettier! The red peppers are sliced lengthwise, not crosswise, sweet with cherry tomatoes, scented with basil. And ready in 20 minutes! You won’t even miss the pork sausage, promise!
Ingredients: 4 red bell peppers, 1 pint cherry tomatoes, 1 medium onion, 1 cup packed fresh basil leaves, 3 garlic cloves, 3-4 Tbsp olive oil
Preheat oven to 425d. Lightly oil large shallow baking pan
Halve peppers lengthwise, discard seeds. Arrange cut side up in pan and lightly oil cut edges and stems. Halve tomatoes, mince onion and garlic, roughly chop basil. In large bowl, combine tomatoes, onion, garlic, basil with 2 Tbsp oil, salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 min. I did say simple, right?
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