Roasted Peppers with Shallots and Tomatoes

• 2 large sweet red peppers
• 1 c. ripe cherry tomatoes
• 3/4 c. shallots
• 2 tbsp. olive oil
• 1 1/2 tsp. fresh thyme leaves
• 1 tsp. sugar
• 1/4 tsp. salt
• .13 tsp. ground black pepper

1. Cut peppers lengthwise in half, keeping stems intact.
2. Remove and discard ribs and seeds.
3. Cut tomatoes and shallots into halves.
4. Heat oven to 400 degrees F. Grease an 8-inch-square baking pan.
5. In small, heavy skillet, heat 1 tablespoon oil over medium heat.
6. Add shallots and saute until lightly browned -- about 5 minutes.
7. Add thyme, sugar, salt, and pepper; toss until well mixed.
8. Remove shallots from heat; gently fold in tomatoes.
9. Arrange pepper halves, cut sides up, in greased baking pan and brush with remaining 1 tablespoon oil.
10. Divide shallot mixture and any liquid left in skillet among pepper halves.
11. Roast stuffed peppers 35 minutes or until vegetables are tender and lightly browned.
12. Serve warm.

sweet red peppers, tomatoes, shallots, olive oil, thyme, sugar, salt, ground black pepper

Taken from www.delish.com/recipefinder/roasted-peppers-shallots-tomatoes-3745 (may not work)