Tomato Stuffed Peppers

Name: Tomato Stuffed Peppers
Ingredients: Cooking spray; 4 large red peppers; 2 cloves garlic, thinly sliced; 3 tablespoons chopped kalamata olives; 4 medium tomatoes; 2 tablespoons olive oil; Freshly ground black pepper

7 ingredients

8 steps

Ingredients

Cooking spray
4 large red peppers
2 cloves garlic, thinly sliced
3 tablespoons chopped kalamata olives
4 medium tomatoes
2 tablespoons olive oil
Freshly ground black pepper

Directions

1

Preheat oven to 375 degrees F. Spray a large, shallow baking dish with cooking spray.
2

Cut the peppers in half lengthwise, removing the seeds but leaving the stem.
3

Although the stem is not edible it looks good in this 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 50 minutes or until they are tender and beginning to brown around the edges.