Tomato Stuffed Roasted Red Peppers

READY IN: 25mins
Recipe by Sam 3

Taken from the Wine Rack

Top Review by Shuzbud

I used balsamic vinegar in this recipe and loved the flavour combination. Cook time was spot on. Next time I would add some breadcrumbs or couscous to soak up the liquid as the tomatoes released a lot of it! Thanks for a lovely recipe!

Ingredients Nutrition

Directions

  1. Place halved peppers on baking sheet.
  2. Mix together remaining ingredients.
  3. Fill each pepper with tomato mixture, sprinkle with salt and pepper.
  4. Bake at 425F for 20-25 mins or until peppers are cooked.

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