Baked Red Peppers With Feta, Tomatoes, and Oregano |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I had a ton of peppers and oregano. This is my version of a Martha Stewart recipe. This are great reheated or at room temp. the next day too. Ingredients:
2 red bell peppers, halved lengthwise, with seeds and ribs removed |
1 cup cherry tomatoes |
1 -2 ounce crumbled feta cheese |
1 -3 teaspoon coarsely chopped fresh oregano |
8 basil leaves, torn into pieces |
fresh ground pepper |
1 tablespoon extra virgin olive oil |
Directions:
1. Preheat oven to 400 degrees.
2. Place pepper halves, cut sides up, in a baking dish.
3. Toss together tomatoes, feta, and herbs in a medium bowl, then season with pepper. Fill each pepper with the tomato mixture. Drizzle each half with oil.
4. Bake stuffed peppers, covered with aluminum foil, untl they begin to soften, about 30 minutes.
5. Remove foil, and continue to bake until the tomatoes begin to burst and the cheese starts to brown, 13 to 15 minutses more. Remove from the oven and serve warm.
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