Pesto Peppers

• 2 red bell peppers
• olive oil
• 3 roma tomatoes, cut into 1/2 inch dice
• 3 tablespoons prepared pesto sauce
• 4 tablespoons chopped pitted Greek olives or 4 tablespoons sicilian black olives
• 2 tablespoons Italian seasoned breadcrumbs
• 1 tablespoon freshly grated freshly grated parimigiano reggiano asiago cheese (or more to taste) or 1 tablespoon parmesan cheese (or more to taste)
• fresh ground black pepper

1. Preheat the oven to 450F Grease an 8 inch square baking dish.
2. Cut the peppers in half through the stem withou removing the stem.
3. Remove the seeds and membrane and brush with the olive oil, inside and out.
4. Place the pepper halves in the prepared baking dish, cut-side-up.
5. Toss the diced tomatoes with the pesto sauce.
6. Fill the pepper halves with equal amounts of the tomatoes.
7. Sprinkle the tops with the olives, bread crumbs, cheese and black pepper.
8. Bake for 30 minutes, until the upper edges are charred and blistered and the bread crumbs are golden brown.
9. Serve hot or at room temperature.

red bell peppers, olive oil, roma tomatoes, pesto sauce, olives, italian seasoned breadcrumbs, cheese, fresh ground black pepper

Taken from www.food.com/recipe/pesto-peppers-488396 (may not work)