Busy day in the kitchen!

Getting ready for the holidays, it was a busy day in the kitchen today. Had to make something for lunch and Suzy at Kitchen Bouquet was having a Cooking Magazine challenge. Had to wait for hours for the briskets and the chicken soup to cook, so I figured why not? Here we go...



From Eat Smart with Ellie Krieger from Fine Cooking magazine, Tomato Stuffed Peppers. These were delicious! I sprinkled some extra kalamata olives on top, but they got a little burned. Otherwise, came out perfect. I used yellow and red tomatoes, orange and red peppers! These are definitely going to be made again! Really good. The magazine was a gift from a friend. Good friend :) The recipe is also on the Food Network site.







Tomato Stuffed Peppers
recipe by Ellie Krieger

Cooking spray
4 large red peppers
2 cloves garlic, thinly sliced
3 tablespoons chopped kalamata olives
4 medium tomatoes
2 tablespoons olive oil
Freshly ground black pepper

Preheat oven to 375 degrees F. Spray a large, shallow baking dish with cooking spray.

Cut the peppers in half lengthwise, removing the seeds but leaving the stem. Although the stem is not edible it looks good in this dish and helps the pepper retain its shape. Place the peppers cut side up in the baking dish.

Divide the sliced garlic and the olives evenly among the peppers. Cut each tomato into 8 wedges and put 4 wedges into each pepper. Drizzle each stuffed pepper with a little oil and season with a few grinds of pepper.

Roast the peppers for about 50 minutes or until they are tender and beginning to brown around the edges.

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