Cuz this boat is floating along just fine…no sinking when you are getting as skinny as we are! I am 3 weeks away from being finished with my Bachelor’s Degree, while working full time and all that…not to mention trying to keep my followers in fabulous food, I have been a little overwhelmed! (I am not trying to elicit sympathy; I just wanted to fill you in!) I am here to throw you a quick recipe or two while I can and then, hopefully soon I will be back to my regular loquacious self!! It is Wednesday, so here is a little something on the side for you!
Peppers Roasted with Garlic, Basil and Tomatoes
1 Points Plus
6 Servings
Ingredients
1-4 sprays olive oil cooking spray
1 medium green pepper, halved and seeded
2 bell peppers, red and yellow, halved and seeded (medium)
1 lbs cherry tomatoes, halved
2 Tbsp dried basil
8 garlic cloves, thinly sliced (medium)
1 t table salt
1/2 t black pepper
1 T Herb Vinegar, or to taste
Instructions
1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
2. Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
3. Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.
From www.allrecipes.com
