Roasted Stuffed Peppers

 

3

tablespoons olive oil

3

yellow or red bell peppers

8

cherry tomatoes

2

cups boiling water

2

cloves garlic, thinly sliced

1

small bunch fresh basil, thyme, parsley or oregano leaves, chopped

1

teaspoon salt

1/2

teaspoon pepper

3

oz chèvre (goat) cheese, crumbled (3/4 cup)

1

loaf crusty French bread

• 1 Heat oven to 350°F. Lightly oil shallow baking pan or cookie sheet with sides with 1 tablespoon of the oil.
• 2 Cut each bell pepper in half; remove membranes and seeds but leave stalk intact. (The stalks are not edible, but they will help the peppers keep their shape while roasting.) Placed pepper halves hollow side up in pan.
• 3 Score an “x” into bottom of each tomato; place in heatproof bowl. Pour boiling water over tomatoes. Let stand 1 minute. Drain tomatoes; use fingers to slide skins from tomatoes. Cut each tomato into quarters. Place tomato quarters evenly into pepper halves.
• 4 Place garlic slices evenly in pepper halves; sprinkle with herbs. Drizzle remaining 2 tablespoons oil over pepper halves; sprinkle with salt and pepper.
• 5 Roast 50 to 60 minutes. Transfer cooked pepper halves to serving dish. Pour any juices left in pan over peppers. Crumble cheese into each pepper half. Serve with French bread.