Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Baked Stuffed Red Peppers With Cherry Tomatoes, Feta, and Thyme
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- #108390
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 small red bell peppers halved lengthwise through stem, seeds and ribs removed
6 ounces cherry tomatoes
1 1/2 ounce feta cheese, crumbled
1 teaspoon coarsely chopped fresh thyme
8 basil leaves torn into pieces
fresh ground black pepper
1 tablespoon extra virgin olive oil
directions
Preheat oven to 400 degrees F with rack in top third of oven.
Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme and basil in a medium bowl, season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.
Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil, continue to bake until tomatoes begin to burst and cheese turns light brown, 13-15 minutes more. Serve warm.
added by
ICOOK2
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 14, 2013
Loved these! The flavor balance of the tomatoes, basil and feta was perfect and the bell peppers were just the right texture (done but not mushy and not too crisp).