2red pepperstry to find peppers that are more round than rectangular
1pintcherry tomatoesI like the cherubs because they're sweeter
1Ccrumbled feta cheese
pinch of salt and pepper
Preheat oven to 350°. Lightly grease a baking sheet.
Cut the peppers in half length-wise. Remove the tops, seeds and white membrane from the inside. Place on baking sheet and drizzle with 2 Tbsp olive oil. Place in the oven for 15 minutes.
While peppers are cooking, slice cherry tomatoes in half and thinly slice the basil. In a medium size bowl combine feta, tomatoes and basil. Add a pinch of salt and a few cranks of freshly ground pepper. Stir.
When the peppers are finished cooking, evenly stuff with the tomato mixture among the 4 pepper "boats" and drizzle with the remaining 2 Tbsp olive oil.
Place peppers back in the oven for another 15 minutes. (Your kitchen will smell heavenly.)
Remove peppers and let rest for 5 minutes before serving. I like to add a fresh basil leaf on top to make these really stand out. Enjoy!
Transform your tastebuds to be a little more Italian. Talk with your hands and take your time eating.