Luncheon, Middle Eastern, Tomatoes, Vegetable
2 red bell peppers halved lengthwise
1 box cherry or grape tomatoes
1 carton crumbled feta cheese
1 teaspoon fresh thyme chopped
8 leaves fresh basil chiffonade
freshly ground black pepper
1 tablespoon extra virgin olive oil
1. Preheat oven to 400°, with rack in top third. Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.
2. Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil; continue to bake until tomatoes begin to burst and cheese turns light brown, 13 to 15 minutes more. Remove stuffed peppers from oven, and serve warm.