Stuffed Roasted Tomatoes or Peppers

Name: Stuffed Roasted Tomatoes or Peppers
Yield: makes 4 servings
Ingredients: 4 to 6 firm ripe tomatoes, about 6 ounces each (see variation for peppers); Salt and black pepper to taste; 1 recipe stuffing (pages 448–449); 1/2 cup extra virgin olive oil; Chopped fresh parsley or basil leaves for garnish

December 14, 2011

You can stuff any vegetable you like, from onions to zucchini, but peppers and tomatoes are the most popular because they have the best natural shapes, are attractive and flavorful, and, in the case of peppers, are already hollow. (Tomatoes are easily hollowed out, and their pulp can be used in the stuffing.)

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