Tuesday, November 23, 2010

Roasted Stuffed Peppers

Looking for the world's easiest, yet impressive, appetizer to bring to your upcoming events?  Or possibly an easy weekday, vegetarian meal?  Or something to bring to a summer picnic?  Oh, AND, it's healthy and gorgeously colorful?

The solution:

Roasted Stuffed Peppers from Epicurious:
4 red bell peppers
1 pint cherry tomatoes
1 medium onion
1 cup packed fresh basil leaves
3 garlic cloves
about 3 tablespoons olive oil

Start with halfing and seeding your peppers:

And Slicing and Dicing the remaining ingredients into a bowl:

Give it a good mix up and use this mixture to stuff each pepper.

Toss into the over at 475 for about 20 minutes.  If you're bringing them to a party, cook for 10 minutes at home, cover and finish baking at the party.  I couldn't help myself - I ate one of them halfway cooked and it was just as awesome as after they were cooked.  These could be eaten raw or warm or chilled - whatever you prefer. 

After these were done in the oven, I did turn them slightly to drain as they got very juicy. 

Serve as is, or sprinkle with feta. 


** recipe discovery, manual labor and ingredients bought by a certain French Sous Chef