Baked Peppers with Cherry Tomatoes, Basil, and Marjoram
⏳ Time
40 minutes
🥕 Ingredients
6
🍽️ Servings
2
Description
This recipe is taken from a cookbook by a popular American chef.
Ingredients
- Sweet Pepper - 3 pieces
- Marinated cherries - 40 pieces
- Marjoram - 1 tablespoon
- Basil - 1 bunch
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wash and clean 3 bell peppers; for variety, it's better to use yellow, red, and even orange ones. Cut them in half. Be careful while peeling to avoid breaking them; the halves should remain intact. When cutting, pay attention to the grooves, as you'll be placing tomatoes in them.
Step 2
Grease the baking dish with a little sunflower oil and place the peppers in it. Season them well with salt.
Step 3
Wash the cherry tomatoes. You will need about two packs. Blanch the tomatoes in boiling water for 10 seconds to remove the skins. The skin should peel off easily right after scoring. If it doesn't come off, pour boiling water over them again.
Step 4
Tightly pack the peeled tomatoes into the peppers.
Step 5
Season everything on top with salt and pepper. Add basil and marjoram leaves (feel free to add a lot more than shown in the picture).
Step 6
Wrap the dish with peppers and tomatoes in foil and place it in a preheated oven at 180-392°F for 30 minutes. Then remove the foil and bake for another 10 minutes to allow the peppers to brown.
Step 7
Serve as a side dish or as a standalone meal; it's not high in calories but very filling.
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