Roasted Red Peppers Stuffed with Cherry Tomatoes, Onions and Basil  » Recipes  »
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  • I am always searching for ways to make vegetables more interesting, especially during the holiday season when I have company for dinner or have to take a dish or two to friends’ houses

    • by Jessie Bahrey
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      I am always searching for ways to make vegetables more interesting, especially during the holiday season when I have company for dinner or have to take a dish or two to friends’ houses. I was so tired of the usual veggies and dips, so I began to search out appetizer

      recipes with vegetables. Here is an easy, tasty recipe which I make not just for company but for when I want an interesting vegetable side dish.

      Ingredients:

      4 red bell peppers 1 pint cherry tomatoes 1 medium white onion 1 cup packed fresh basil leaves 3 garlic cloves 3 tablespoons olive oil ...


      • (I use a bit more than this amount)

        Procedure:

        Preheat oven to 425 F.

        Lightly oil a large, shallow baking pan.

        Cut the bell peppers into halves, lengthwise, and discard the sees and the ribs. Arrange the peppers, cut sides up, in the baking pan, and lightly oil the cut edges and stems. Cut

        the tomatoes in half and chop the onion and basil. Finely chop the garlic and in a bowl toss garlic with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide the mixture among peppers and roast in the upper third of the oven until the peppers are tender, about 20 minutes.




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