Roasted Stuffed Peppers

Name: Roasted Stuffed Peppers
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 8 cherry tomatoes; 177 milliliters oz chèvre (goat) cheese, crumbled; 1 loaf crusty French bread; 2 cloves garlic, thinly sliced; 3 Tbsps olive oil; 1 small bunch fresh basil, thyme, parsley or oregano leaves, chopped; 1 teaspoons pepper; 1 teaspoon salt; 473 milliliters boiling water; 3 yellow or red bell peppers

Roasted Stuffed Peppers might be just the main course you are searching for. This recipe serves 6. Watching your figure? This vegetarian recipe has 352 calories, 14g of protein, and 14g of fat per serving. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. com. Head to the store and pick up oregano leaves, garlic, crusty bread, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Heat oven to 350F. Lightly oil shallow baking pan or cookie sheet with sides with 1 tablespoon of the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Baking Pan

Oven

Cut each bell pepper in half; remove membranes and seeds but leave stalk intact. (The stalks are not edible, but they will help the peppers keep their shape while roasting.)

Ingredients you will need

Bell Pepper