4 medium-large bell peppers
6 ounces of cherry tomatoes
3 ounces feta cheese, crumbled
2 teaspoon fresh thyme, coarsely chopped
fresh basil leaves, torn
freshly ground pepper
2 tablespoon extra-virgin olive oil
Preheat oven to 400 degrees F. Place bell peppers on baking dish. Toss remaining ingredients in a bowl, drizzle with olive oil. Fill each pepper with mixture. Bake stuffed peppers, covered with aluminum foil for about 30 minutes, until soft. Remove foil, continue to bake for about 13-15 minutes longer.
Serves 4.
Recipe submitted by “What’s Cooking?” author Jake Marcinak.
