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Stuffed Roasted Tomatoes or Peppers
- Makes
4
servings - Difficulty
Easy
- Ready in
1 hr
By Mark Bittman
Published 2005
You can stuff any vegetable you like, from onions to zucchini, but peppers and tomatoes are the most popular because they have the best natural shapes, are attractive and flavorful, and, in the case of peppers, are already hollow. (Tomatoes are easily hollowed out, and their pulp can be used in the stuffing.)
Ingredients
4 to 6 6 ounces - Salt and black pepper to taste
Method
Preheat the oven to . Cut a ¼-inch slice from the smooth end of each tomato (reserve these slices) and use a spoon to scoop out all of the insides, leaving a wall about450°F ¼ inch
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