Stuffed Peppers

TOTAL TIME: 1 hr 5 min
Prep: 5 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 2 servings
LEVEL: Easy

ingredients

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Directions

Heat the oven to 375 degrees F/190 degrees C.

Cut the pepper in half lengthwise, remove the seeds leaving the stems intact and place in a small baking dish. Spread a spoonful of tapenade on the bottom of each pepper. Lay 4 basil leaves in each half, then 2 tomato quarters in each half, seed side up. Scatter over the sliced garlic. Drizzle with olive oil and sprinkle with salt and pepper. Bake until the pepper is completely soft and getting dark around the edges, about 1 hour. Serve with crusty bread.

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  • on February 15, 2014

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    What a surprisingly delicious side! The next day I warmed these up and added a little goat cheese. It was the perfect lunch.

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  • on August 18, 2012

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    I have made these twice, the first time it was my initial FF@Home recipe. Having no tapenade, I just chopped up green and kalamata olives. 1st time it was excellent. 2nd time I had no basil leaves and sprinkled in some dry basil. Not as good, but still a great side dish. I'm so glad I stumbled onto this show. I'm taping and watching as much as I can.

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  • on August 04, 2012

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    We loved them, they were the perfect complement to the Cornish game hen at our recent dinner party.

    people found this review Helpful.
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