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. 

CROWD PLEASER!

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