Roasted Peppers with Tomatoes
Roasted Peppers stuffed with Tomatoes
olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
1/2 c chopped fresh basil
2 Tbsp minced garlic
¼ c feta cheese, crumbled
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp shredded parmesan cheese
Preheat the oven to 400 degrees. Grease an 8×8 inch baking dish with olive oil flavored cooking spray. Spray outside of peppers as well.
Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
Bake for 20 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with parmesan.
I serve the stuffed pepper in a bed of mashed potatoes.
