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Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme

Martha Stewart
  • minutes
  • Serves 4

INGREDIENTS

8

Basil, leaves

1

heaping cup Cherry tomatoes

2

Red bell peppers, small

1 tsp

Thyme, fresh

1

Pepper, Freshly ground

1 tbsp

Olive oil, extra-virgin

1 1/2 oz

Feta cheese