Roasted Stuffed Peppers

Ingredients

olive oil
salt and pepper
2 bell peppers, red and yellow
cherry tomatoes, halved
bunch of fresh basil
tbsp cappers, rinsed
1/4 cup kalamata olives
1 tbsp red wine vinegar
arugula
burrata or buffalo mozzarella cheese
sourdough bread, sliced and toasted


To make...
Preheat oven to 450F. In a medium bowl toss together tomatoes, basil leaves, cappers, olives, red wine vinegar, splash of olive oil, and season with salt and pepper. Squeeze ingredients gently together with your hands to combine all the flavors and juices. Half the bell peppers and remove all the seeds. Place bell peppers in a roasting dish and fill each half with tomato mixture. Cover dish with foil and place in oven for 30 minutes or until peppers begin to soften. Remove foil and continue to roast until peppers and tomatoes begin to caramelize and soften, 30-45 more minutes. Serve roasted stuffed peppers with arugula, soft burrata cheese, and toasted sour dough. Yumm!