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Roasted Tomatoe Stuffed Peppers

                                                                                                      

4 colored sweet bell peppers                                                                                                                                      

4 med. ripe tomatoes or a pint+ of cherry tomatoes halved

8 cloves of fresh garlic

Fresh basil

Goat cheese(optional…I usually use goat cheese if I am using this as a main course dish)

Olive oil

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:)

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About mountainmommy

Mother of 2. A beautiful 3 year old girl, my little 1 year old boy and my partner in life John. We live here in the beautiful East Kootenays.

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