Vegetarian Stuffed Peppers

30 min · Serves 8

From USDA MyPlate Kitchen. US Department of Health and Human Services Centers for Disease Control and Prevention (CDC)

What goes in

• 4bell peppers
• 2 cupscherry tomatoes
• 1onion
• 1 cupfresh basil leaves
• 3garlic cloves
• 9.9 mlolive oil
• 1.2 mlsalt
• 1.2 mlblack pepper

How to cook it

1. Wash hands with soap and water.
2. Preheat oven to 425 °F. Lightly oil a large shallow baking pan.
3. Cut peppers in half lengthwise and remove seeds. Arrange peppers cut sides up in baking pan and lightly oil cut edges of stems.
4. Halve cherry tomatoes and chop onion and basil. Finely chop garlic.
5. In a bowl, toss tomatoes, onion, basil, garlic, and olive oil. Add salt and pepper to taste.
6. Spoon equal portions of mixture into peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

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