4 colored sweet bell peppers
4 med. ripe tomatoes or a pint+ of cherry tomatoes halved
8 cloves of fresh garlic
Goat cheese(optional…I usually use goat cheese if I am using this as a main course dish)
Course salt…your favorite type
Fresh ground pepper
Halve and seed your peppers. leave the stems for looks:) Place in a lightly greased 13″x9″ baking dish. Chop tomatoes into chunks(about 3 chunks per 1/4 tomatoe). Divide your tomatoe chunks by placing them into each pepper half. Add a sliced garlic clove to each half of a stuffed pepper. At this point you could add the goat cheese …about a tablespoon+ per half. Topp with coarsely chopped basil. Sprinkle on coarse salt and ground pepper. Drizzle well with a good extra virgin olive oil. Presto…ready for the oven. Bake at least 45 min @ 400 degrees F, 15 min longer for a more roasted concentrated flavour. This can be served as a veggie side dish for 6-8 or a main course for 4 if made with the goat cheese. Serve over your favorite rice or pasta. Can also be a plated appetizer served with a crispy baguette for sopping up the juices.
This particular time(regarding the photo) I made these peppers I only had freeze dried basil. I usually leave the basil chopped or torn a bit coarser. Freeze dried is the next best thing to fresh:) You can also leave it out if you donot like basil and it will still be very good . Soooooo good:)