Tomato Stuffed Peppers

By á-4131

serves 4, 1 pepper each
4 points plus

Ingredients

• Cooking spray
• 4 large red bell peppers
• 2 cloves garlic, thinly sliced
• 3 tbsp chopped kalamata olives
• 4 medium ripe tomatoes
• 2 tbsp olive oil
• Freshly ground black pepper

Preparation

Step 1

Preheat the oven to 375F. Coat a large, shallow baking dish with cooking spray. Cut the peppers in half lengthwise, removing the seeds but leaving the stem. Place peppers cut side up in baking dish.

Divide the sliced garlic and olives evenly among the peppers. Cut each tomato into 8 wedges and put 4 wedges into each pepper half. Drizzle with oil and season with pepper. Roast until tender, about 50 minutes. Serve immediately.