Summer Stuffed Peppers
Paired with soup and a salad, this is a perfect way to enjoy summer garden produce.
2 small bell peppers (5 to 6 ounces each), halved lengthwise through stem, seeds and ribs removed
1 heaping cup small tomatoes, such as Sungold or Cherry (about 6 ounces)
1 1/2 ounces feta cheese (preferably goat’s milk), crumbled
1 teaspoon fresh thyme, coarsely chopped
8 basil leaves, torn into pieces
Freshly ground pepper
1/2 Tbsp. olive oil
- Preheat oven to 400 degrees, with rack in top third. Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.
- Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil; continue to bake until tomatoes begin to burst and cheese turns light brown, 13 to 15 minutes more. Remove stuffed peppers from oven, and serve warm.
I imagine some chopped olives or crumbled bacon might be a nice addition to this recipe. It’s based off of Martha Stewarts’s, here.