Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil

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.