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Provencal Tomato Stuffed Bell Peppers

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“This recipe is from the Cooking Club of America - It is a specialty dish from Southern France. The color is gorgeous both on the plate or on a platter for a buffet. Try adding a chopped Jalapeno pepper and some Parmesan Cheese for the last few minutes od baking. Works well in a toaster oven.”
READY IN:
45mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Lightly brush an 8" baking pan with 1 tsp of the olive oil.
  3. Place cut, cleaned peppers in the baking pan, cut side up, single layer.
  4. Place 2 tomatoe halves cut side down inside each pepper.
  5. Sprinkle with Herbs de Provence, salt and then drizzle with 3 tsp Olive oil.
  6. Bake 25-30 minutes or until the tomatoes are softened and peppers are crisp tender.
  7. Sprinkle with pepper& serve.

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