Recipe: Pepper Stuffed Baked Tomatoes

PEPPER STUFFED BAKED TOMATOES

4 large ripe tomatoes, cut in half horizontally and seeds removed
1 yellow or red bell pepper, cored, seeded and cut into 1/2 inch dice
10 fresh basil leaves, chopped
2 cloves garlic, chopped
1/4 cup capers, rinsed
5 Tbsp unflavored bread crumbs, toasted
1/3 cup extra virgin olive oil
salt and freshly ground black pepper to taste

Combine the peppers, basil garlic, capers, 3 tablespoons of the bread crumbs, 2 tablespoons of the olive oil and salt and pepper in a bowl. Mix well and allow to marinate for a minimum of 30 minute, up to 2 hours.

Turn on oven to 400 degrees F.

Place the tomatoes in a shallow, oiled baking dish, cut the side up. Stuff the tomatoes with the marinated pepper mixture. Sprinkle with the remaining bread crumbs and drizzle with the remaining olive oil.

Place in the oven and bake for 45 to 60 minutes, depending on the size of the tomatoes. They should lose most of their moisture and the tops should be golden brown.

Serve warm or at room temperature.