cateory: courses
Baked stuffed red peppers with cherry tomatoes, feta, and thyme
Reviews: 198
Ingredients:
-
Filled with tangy feta and a handful of sweet tiny
tomatoes, red bell peppers take on a Mediterranean
twist. You can also try other varieties of
small tomatoes such as grape, currant, or even
yellow pear in the filling.
- 2 small red bell peppers (5 to 6 ounces each), halved lengthwise through stem, seeds and ribs removed
- 1 heaping cup cherry tomatoes (about 6 ounces)
- 1 1/4 ounces feta cheese (preferably goat’s milk), crumbled
- 1 teaspoon coarsely chopped fresh thyme
- 8 basil leaves, torn into pieces
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil
How to make
Baked stuffed red peppers with cherry tomatoes, feta, and thyme
Baked stuffed red peppers with cherry tomatoes, feta, and thyme
- Preheat the oven to 400F, with the rack in the top third. Place the bell pepper halves, cut sides up, in a baking dish. Toss together the 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 the stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove the foil; continue to bake until the tomatoes begin to burst and the cheese turns light brown, 13 to 15 minutes more. Remove the stuffed peppers from the oven, and serve warm.
Comments for
Baked stuffed red peppers with cherry tomatoes, feta, and thyme
Baked stuffed red peppers with cherry tomatoes, feta, and thyme
You may also like:
No poll