Baked Stuffed Red Peppers with Cherry Tomatoes, Feta and Thyme

On July, 28th 2007 Nik decided to cook and picked the receipe "Baked Stuffed Red Peppers with Cherry Tomatoes, Feta and Thyme" out of a Martha Stewart Living Magazine. He has cooked it regulary every since. He asked me to put it in the blog so when he visits his grandparents this summer he can cook it for them.

You need: 2 small red bell peppers, halved lengthwise through stem, seeds and ribs removed, 1 heaping cup cherry tomatoes, 1 1/2 ounces feta cheese, crumbled, 1 teaspoon coarsely chopped fresh thyme, 8 basil leaves, torn into pieces, freshly ground pepper, 1 tablespoon extra-virgin olive oil

Preheat oven to 400 Fahrenheit, with rack in top third. Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Dizzle each with oil.

Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil; continue to bake until tomatoes begin to burst and cheese turns light brown, 13 - 15 minutes more. Remove stuffed peppers from oven, and serve warm.