roasted red peppers stuffed with cherry tomatoes, onion and basil

Ingredients

4 red bell peppers

1 pint cherry tomatoes, halved

1 medium onion, chopped

1 cup packed fresh basil leaves, chopped

2 garlic cloves, finely chopped

2 tablespoons olive oil

Directions

Preheat oven to 425°F.

Lightly oil a large shallow baking pan.

Halve the red peppers lengthwise discarding the seeds and ribs, but making sure you keep an intact cup. Arrange peppers, cut sides up, in the baking pan.

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

Serves 4