Baked Sweet Peppers with Tomatoes and Cheese
The brilliance of this meal is a delight on the eyes while the taste pleases the stomach.
I used to bake these peppers with garlic, parsley and cheese; and thought there was nothing more delicious. What a mistake! I tried baking them with tomato and cheese and realized that the variations were incredible and endless. Making these peppers just once will guarantee to have your mind racing with new ideas for this great dish. For example, you could add pine nuts, substitute cheese for ricotta, or how about adding bright diced zucchini?
When picking out peppers for baking be sure to grab a few different colors as they have different flavors and properties that change the taste and presentation of the dish. I often serve them as a side to fish because of their complimentary flavors, however, the peppers could be a meal all by themselves; just add a crusty ciabatta or any other artisan bread. Enjoy!
- 1 large sweet pepper
- 2 tbsp. Blue cheese (Stilton, Gorgonzola, or other soft, semisoft cheese by your taste), crumbled
- 6-8 cherry tomatoes or 2 medium
- Salt by taste
- Freshly ground black pepper
- Extra virgin olive oil (about 1 tbsp)
Preheat oven to 400 F (200 C).
Cut peppers in half. Remove pulp and seeds.
Cut cherry tomatoes in half, larger tomatoes could be cut into small cubes.
Transfer peppers onto a baking dish or a baking sheet with foil on it.
Add crumbled cheese into pepper halves. Top with tomatoes cut side up. Sprinkle with some salt (remember, that cheese is salty), black pepper, drizzle with olive oil.
Bake in the oven for about 15 minutes.
Cook with pleasure!