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Baked Stuffed Red Peppers with Cherry Tomatoes, Feta & Thyme Recipe

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This recipe for Baked Stuffed Red Peppers with Cherry Tomatoes, Feta & Thyme, by , is from AT&T Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Rogers
Added: Monday, February 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 Red bell peppers, cut lenghtwise in half & remove seeds/ribs
6 oz. - 1 cup cherry tomatoes
1-1/2 oz. crumbled feta cheese
1 t. coarsely chopped fresh thyme
8 basil leaves, torn into pieces
fresh ground pepper
1 T. extra virgin olive oil

Directions:
Directions:
Preheat oven to 400 - With rack in top third of oven.
Place bell peppers on a baking sheet, cut side up.
Toss together feta cheese, tomatoes, thyme, basil & pepper in a bowl. Fill each pepper with cheese / tomato mixture. Drizzle with oil. Cover peppers with foil & bake until they start to soften, about 30 minutes. Remove foil & continue to bake until cheese starts to lightly brown & tomatoes begin to burst - about 13 - 15 minutes. Remove from oven & serve warm.

 

 

 

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