Tomato Stuffed Peppers
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
42
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 large
Red Pepper2 cloves
Garlic (thinly sliced)3 tbsps
Kalamata Olive (chopped)4 medium
Tomatoes2 tbsps
Olive OilDirections:
1
Preheat oven to 375 degrees F
2
Spray a large, shallow baking dish with cooking spray
3
Cut the peppers in half lengthwise, removing the seeds but leaving the stem
4
Although the stem is not edible it looks good in this dish and helps the pepper retain its shape
5
Place the peppers cut side up in the baking dish
6
Divide the sliced garlic and the olives evenly among the peppers
7
Cut each tomato into 8 wedges and put 4 wedges into each pepper
8
Drizzle each stuffed pepper with a little oil and season with a few grinds of pepper
9
Roast the peppers for about 50 minutes or until they are tender and beginning to brown around the edges