This recipe came from an article about healthy foods that boost antioxidants and cancer-fighting carotenoids, but who knew it would be so delicious? And it looks as good as it tastes. The writer called this a ” lycopene and vitamin C miracle’! I really can’t speak to that, but I do know you will want to serve the peppers with crusty bread to sop up all the tasty juices. And it’s easy to put together ahead of time and bake later, which we all appreciate.
Cooking spray
4 large red bell peppers
2 cloves garlic, thinly sliced
3 Tbs. chopped Kalamata olives
4 ripe tomatoes
2 Tbs. olive oil
Freshly ground black pepper
Preheat the oven to 375 degrees. Coat a large, shallow baking dish with cooking spray. Cut the peppers in half lengthwise, removing the seeds but leaving the stem. Although the stem isn’t edible, it looks good in this dish and helps the pepper retain it’s shape. Place the peppers cut side up in the baking dish.
Divide the sliced garlic and olives evenly among the pepper halves. Cut each tomato into 8 wedges, and put 4 wedges into each pepper half. Drizzle each stuffed pepper with a little oil, and season with a few grinds of pepper.
Roast the peppers until they are tender and beginning to brown around the edges, about 50 minutes. Serve immediately. Serves 4
Note: Great reheated in the microwave for lunch the next day as well.
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This is so delicious. I’ve made it twice in the last week. One addition – I like to add buffalo mozzarella at the end and toss it back in oven for a few minutes to melt. With the cheese it is hearty enough for a main course. Yum.