Roasted Bell Peppers Stuffed With Tomato Basil Filling

Ingredients

• 2 bell peppers (red or green)
• 1 cup cherry tomatoes
• 1 medium onion
• 3 fresh basil leaves
• 2 garlic cloves
• 1/4 teaspoon olive oil
• 1/4 teaspoon salt
• black pepper to taste

Method

1. 1 Preheat oven to 425°F. Lightly oil a large shallow baking pan.
2. 2 Cut peppers in half lengthwise and remove seeds. Arrange cut sides up in the pan and lightly oil the cut edges of the stems.
3. 3 Halve cherry tomatoes and chop onion and basil. Finely chop garlic.
4. 4 In a bowl, toss tomatoes, onion, basil, garlic, and olive oil. Add salt and pepper to taste.
5. 5 Spoon equal portions of the mixture into the peppers. Roast in the upper third of the oven until tender, about 20 minutes.