Late summer days when the tomatoes and sweet peppers start to pile up on the kitchen counter I look for ways to use them up. This recipe makes excellent use of them both with a hand from some garlic and feta. The roasted and skinned peppers I used to stuff the tomatoes are a tasty and versatile dish in their own right. Try them with pasta, in salads or on top of a burger.
- 4 medium sized tomatoes
- 4 oz feta, crumbled
- 2-3 sweet bell peppers
- 2 garlic cloves, crushed
- 1/2 tsp dried oregano
- 2 tbsp olive oil
- salt to taste
1. Slice peppers and place skin side up on a cookie sheet. Drizzle with 1 tbsp olive oil.
2. Place peppers directly under broiler until skins blacken, about 5-10 minutes.
3. Put peppers in a medium sized bowl with a plate or pot lid on top. The steam from the pepper will loosen the skins and make them easier to peel.
4. While the peppers are steaming, core and hollow the tomatoes with a small spoon or melon baller.
5. Combine feta, oregano, garlic and salt in a bowl.
6. Once the peppers have had a good 10 minutes to steam, remove them from the bowl and peel the skins off. Don't worry if you can't get every scrap of skin off.
7. Chop peppers and add to bowl with feta and seasoning. Mix thoroughly.
8. Fill hollowed tomatoes with pepper and feta mixture. Place tomatoes side by side in a baking dish and drizzle with the remaining 1 tbsp of olive oil.
9. Bake at 350 F until tomatoes soften and the skins wrinkle slightly, about 25 minutes. Enjoy!