Bell Peppers Stuffed With Tomatoes

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 large bell peppers (yellow and red if possible)
• 4 small red ripe tomatoes
• 4 tablespoons capers
• 4 tablespoons onions, chopped
• salt
• black pepper
• 2 teaspoons sugar
• 4 tablespoons olive oil

Recipe

• 1 oven: 350 deg f/180 deg celsius.
• 2 (i find the above simple flavours quite adequate, but feel free to add fresh, chopped herbs such as thyme and rosemary).
• 3 wash and dry, then slice the stem tops off the peppers. remove the seeds and as much of the ribs as possible. (use nice large peppers).
• 4 (*do make sure the peppers will stand upright on their bottoms. these are not always even, so you might need to slice off a tiny bit here and there to make them stay upright. try not to slice through the flesh!).
• 5 season very lightly inside with salt and pepper (capers are salty, so don't season if uncertain).
• 6 peel the tomatoes as thinly as possible.
• 7 put a tablespoon of capers and a tablespoon chopped onion into each pepper cavity, and pop a peeled tomato into each one.
• 8 add a tiny pinch salt and pepper to each tomato top, and sprinkle over each a 1/2 teaspoon sugar. (this is important for flavour -- do not leave out).
• 9 dribble a tablespoon (or less) olive oil over each stuffed pepper.
• 10 fit the stuffed peppers into a smallish oven dish so they stand close together and can't fall over. add a tiny bit of water to the dish (they'll shed their own liquid anyway).
• 11 otherwise, bake alongside a roast, with other roasting vegetables. if doing this, remember that a lemon juice-honey-mustard dressing is great on roasting veggies, and will complement the flavour of the stuffed peppers.
• 12 roasting time: about 1 hour. don't bake until the peppers collapse.