Italian Stuffed Peppers
Simple, fresh ingredients is the Italian way!
Servings: 4 people
Ingredients
- 2 red peppers try to find peppers that are more round than rectangular
- 2 Tbsp olive oil divided
- 1 pint cherry tomatoes I like the cherubs because they're sweeter
- 10 basil leaves
- 1 C crumbled feta cheese
- pinch of salt and pepper
Instructions
- 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!
Notes
Transform your tastebuds to be a little more Italian. Talk with your hands and take your time eating.