Provencal Tomato Stuffed Bell Peppers

This recipe is from the Cooking Club of America - It is a specialty dish from Southern France. The color is gorgeous both on the plate or on a platter for a buffet. Try adding a chopped Jalapeno pepper and some Parmesan Cheese for the last few minutes od baking. Works well in a toaster oven.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  teaspoons olive oil, divided
• 2  large  red peppers, halved, seeded, membranes removed
• 4  small  plum roma tomatoes, halved lengthwise
• 2  teaspoons  herbes de provence
• 1⁄4 teaspoon salt
• 16  pitted kalamata olives, coarsely chopped
•  fresh ground pepper

Directions

1. Preheat oven to 375°F.
2. Lightly brush an 8" baking pan with 1 tsp of the olive oil.
3. Place cut, cleaned peppers in the baking pan, cut side up, single layer.
4. Place 2 tomatoe halves cut side down inside each pepper.
5. Sprinkle with Herbs de Provence, salt and then drizzle with 3 tsp Olive oil.
6. Bake 25-30 minutes or until the tomatoes are softened and peppers are crisp tender.
7. Sprinkle with pepper& serve.