Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme

Name: Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme
Yield: serves 4
Ingredients: 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 1/2 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

January 26, 2012

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.

Recipe notes

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