Baked Stuffed Red Peppers With Cherry Tomatoes, Feta, And Thyme

By allie5jones

Ingredients

• 2 small red bell peppers (5 to 6 oz. each), halved lengthwise through stem, seeds and ribs removed
• 1 heaping cup cherry tomatoes (about 6 oz.)
• 1 1/2 oz. feta cheese (preferably goat’s milk), crumbled
• 1 tsp. coarsely chopped fresh thyme
• 8 basil leaves, torn into pieces
• freshly ground pepper
• 1 tbsp. extra-virgin olive oil

Details

Servings 4

Preparation

Step 1

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.