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

• 2 small red bell peppers (5 to 6 ounces each), halved lengthwise through stem, seeds and ribs removed
• 1 heaping cup cherry tomatoes (about 6 ounces)
• 1 1/2 ounces feta cheese (preferably goats milk), crumbled
• 1 teaspoon coarsely chopped fresh thyme
• 8 basil leaves, torn into pieces
• Freshly ground pepper
• 1 tablespoon extra-virgin olive oil

1. Preheat the oven to 400F, with the rack in the top third.
2. Place the bell pepper halves, cut sides up, in a baking dish.
3. Toss together the tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper.
4. Fill each pepper with tomato and feta mixture, dividing evenly.
5. Drizzle each with oil.
6. Bake the stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes.
7. Remove the foil; continue to bake until the tomatoes begin to burst and the cheese turns light brown, 13 to 15 minutes more.
8. Remove the stuffed peppers from the oven, and serve warm.

red bell peppers, cherry tomatoes, feta cheese, thyme, basil, freshly ground pepper, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/baked-stuffed-red-peppers-with-cherry-tomatoes-feta-and-thyme-392757 (may not work)