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Recipe: Tomato Stuffed Peppers

When I think about stuffed things, the first thing I think of is Turducken (you know, a chicken stuffed inside a duck, stuffed inside a turkey).  I don’t know why, I just think it’s funny to stuff one type of food with the same type (in this case veggie in veggie).  Anyway, I think everyone can relate to the enjoyment of stuffed foods – pimento olives, jalapeño poppers, those ice cream pops from high school with the chocolate or strawberry center.  I’d like to use this popular concept to my advantage and re-introduce vegetable stuffed vegetables.

This recipe can be especially fun if you’re throwing a small party.  You can get a variety of colors of peppers and a variety of colors of tomatoes to change up the look of the meal; stuff red peppers with green tomatoes, yellow peppers with red tomatoes and green peppers with yellow tomatoes.  Make it up as you go along!

Tomato Stuffed Peppers

Serves 4

  • 4 bell peppers
  • 6-8 medium tomatoes, diced
  • 2-3 tablespoons minced garlic
  • 1 medium red onion, diced
  • 1 handful of basil, finely chopped
  • 2-3 tbsp oregano, chopped
  • 1 cup crumbled feta cheese
  • Olive oil

Preheat the oven to 375°F.  Spray a roasting pan with cooking spray to lightly grease.  Cut the tops off the peppers, saving the top and leaving the stem intact.  Scoop out the insides of the peppers, removing the white part (which can become bitter).

In a bowl, combine the tomatoes, garlic, onion, basil, oregano, and feta cheese.  Season with salt and pepper.  Place the base of the peppers into the roasting pan, spoon the filling into the peppers, and drizzle a little olive oil on top.  Replace the tops of the peppers and bake for about 50 minutes or until the pepper is slightly browned and easily pierced with a fork.

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