Food Network: Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil

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Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil
Recipe courtesy Gourmet Magazine

Ingredients
1 tablespoon olive oil, plus 2 tablespoons
4 red bell peppers, halved through the stem, seeds and ribs removed but stem
intact
1 pint cherry tomatoes, halved
1 medium onion, diced
1 cup packed fresh basil leaves, chiffonaded
3 garlic cloves, finely chopped
1/4 teaspoon red pepper flakes
1 cup cubed mozzarella
Salt and freshly ground black pepper

Directions
Preheat oven to 425 degrees F.

Lightly oil a large shallow baking pan with 1 tablespoon olive oil.

Arrange peppers, cut sides up, in baking pan, and lightly oil the cut edges and
stems.

In a bowl, toss the tomatoes, onion, basil, garlic, 2 tablespoons oil, red pepper
flakes, mozzarella, and salt and pepper, to taste.

Divide mixture among peppers and roast in upper third of oven until peppers are
tender, about 20 minutes.