Preheat oven to 400 degrees F. Grease a 7x11 or 9x13 inch baking dish with vegetable oil and place bell pepper halves open side up in the prepared baking dish.
In a medium bowl, toss together the cherry tomatoes, basil, garlic, salt and pepper. Equally fill each pepper half with mixture and cover with aluminum foil. Bake for 15 minutes then remove the aluminum foil and continue baking for 15 more minutes.
Remove from the oven and sprinkle with vinegar and Parmesan.
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I found this recipe at Allrecipes and it's and delicious! This can be used as a simple relish or for making bruschetta or pureed with cream over pasta or to marinade mozzarella and tomato slices and just about any recipe calling for roasted bell peppers.
Wash and dry red bell peppers. Deseed and cut the peppers. An easy way to deseed and cut up a pepper is by cutting it in half by starting the cut at the stem and down. Remove the stem parts off by tearing with your clean hands. Remove seeds and membrane the same way.
You need 6-8 Poblano chilies. Roast them over an open flame or in a broiler until outer skin is charred on both sides. Place in a bag for 10 minutes to let skins loosen, then peel off under running water.
Here's a great way to eat green peppers. Cut peppers into 1-2 in. boats. Place green peppers on a cookie sheet in the oven on highest temp and bake until just starting to soften.