Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil

Ingredients

• 1 pint cherry tomatoes halved
• 1 cup basil leaves fresh packed
• 3  garlic cloves finely chopped
• 1 cup mozzarella cheese cubed
• 1 tablespoon olive oil 
• 1 medium onion diced
• 4  bell peppers red halved
• 0.3 teaspoon pepper flakes red
• 8 servings salt and pepper black freshly ground

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat oven to 425 degrees F.
2. Lightly oil a large shallow baking pan with 1 tablespoon olive oil.
3. Arrange peppers, cut sides up, in baking pan, and lightly oil the cut edges and stems.
4. In a bowl, toss the tomatoes, onion, basil, garlic, 2 tablespoons oil, red pepper flakes, mozzarella, and salt and pepper, to taste.
5. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.