ROASTED BELL PEPPERS STUFFED WITH CHERRY TOMATOES AND RICOTTA ENJOY DAN:

ROASTED BELL PEPPERS STUFFED WITH CHERRY TOMATOES AND RICOTTA

                                                                                                    By CHEF DAN:

Serve 8

INGREDIENTS:

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!!