Roasted Stuffed Red Peppers

Preparation

1. Step 1

   Preheat the oven to 400 degrees. Grease a shallow roasting pan with olive oil.

2. Step 2

   Carefully halve each pepper lengthwise so that the stem remains intact on each half. Coat each half with oil and place in the pan.

3. Step 3

   Reserve 6 basil leaves for garnish and finely chop the remaining leaves to make 3 to 4 tablespoons. In a large bowl, combine all the remaining ingredients and salt and pepper to taste. Mix gently but thoroughly. You can make this ahead and keep in the refrigerator for up to 4 hours.

4. Step 4

   Spoon the tomato mixture into the pepper halves and roast until the peppers have browned lightly and the tomato filling is juicy and bubbling, about 1 hour. Garnish each pepper with a whole basil leaf.