Sunday, August 7, 2016
ROASTED BELL PEPPERS STUFFED WITH CHERRY TOMATOES AND RICOTTA ENJOY DAN:
ROASTED BELL PEPPERS STUFFED WITH CHERRY TOMATOES AND RICOTTA
By CHEF DAN:
1 tablespoon olive oil plus 2 tablespoons
4 bell peppers, halve through the stem, seeds and ribs removed but stem intact
1 pint cherry tomatoes, halved
1 onion, diced
1 cup packed fresh basil leaves, chiffonaded (sliced into ribbons)
3 garlic cloves, finely chopped
1/4-cup pitted black olives, or green olives
1/4-teaspoon red pepper flakes
1/3-cup fresh ricotta
Sea salt and freshly ground black pepper to taste
DIRECTIONS: (PREHEAT THE OVEN TO 425 F)
1. Spray the baking pan with Pam, or 1 tablespoon olive oil.
2. Arrange peppers, cut side up, in baking pan, lightly oil the edges & stems.
3. In a bowl, toss the tomatoes, and next 7 ingredients, plus 2 tablespoons oil.
4. Divide mixture among pepper and roast for 20 minutes or until peppers are tender.
ENJOY DAN: SING SONGS & DANCE!!