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Tomato stuffed peppers (aired 10/28/2011) - KOAM TV 7

Tomato stuffed peppers (aired 10/28/2011)

Ingredients

  • Cooking spray
  • 4 large red peppers
  • 2 cloves garlic, finely minced
  • 3 tablespoons chopped kalamata olives
  • 4 medium tomatoes
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • Mozzarella cheese, shredded

Directions

  1. Preheat oven to 375 degrees F.
  2. Spray a large, shallow baking dish with cooking spray.
  3. Cut the peppers in half lengthwise, removing the seeds but leaving the stem.  Although the stem is not edible it looks good in t his dish and helps the pepper retain its shape.
  4. Place the peppers cut side up in the baking dish.
  5. Divide the sliced garlic and the olives evenly among the peppers.
  6. Cut each tomato into 8 wedges and put 4 wedges into each pepper.
  7. Drizzle each stuffed pepper with a little oil and season with a few grinds of pepper.
  8. Roast the peppers for about 40 minutes.
  9. Remove from oven and sprinkle with cheese and roast for another 10 minutes or until the peppers are tender and beginning to brown around the edges.

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