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  • P. Allen Smith's Garden to Table

P. Allen Smith | Yummy Pepper Recipe : Roasted Baby Peppers and Cherry Tomatoes | PBS

Duration: 01:38
Program: P. Allen Smith's Garden to Table

Yummy baby bell peppers are bite-sized treats that you'll want to eat straight from the garden. They are nearly seedless and so sweet you'll find it hard to believe you are eating a pepper. They are great for small spaces and containers and a fun way to engage kids in gardening. Plant them with cherry tomatoes such as 'Husky Cherry Red' or 'Sweet 100' and you'll have the ingredients you need for this recipe. To prepare the peppers, first be sure to wash and pat them dry then, slice eight to ten in half and scoop out any seeds. Next, mix eight ounces of goat cheese with eight tablespoons total of fresh chopped basil, chives and flat-leaf parsley. Then add a little salt and pepper to taste. Add two pints of cherry tomatoes to a nine by nine baking dish and set aside. Now take the goat cheese mixture and stuff each pepper half. Then place the stuffed peppers on top of the tomatoes and drizzle with four tablespoons of olive oil. Next, place the dish in a pre-heated oven at four hundred and fifty degrees for fifteen minutes. After removing the peppers and tomatoes from the oven, sprinkle over the top, a handful of slivered almonds, chopped golden raisins and capers. This makes for an easy and delicious summer side dish.


Post Date: December 8, 2011