Roasted red peppers filled with a mixture of tomatoes, basil, and almonds. A delicious appetizer or side.
Roasted Red Peppers With Almonds
Savories & Sides
6 red bell peppers cut in thirds lengthwise, seeded and ribs removed
2 tablespoons olive oil
4-1/2 ounces diced tomatoes
1/4 cup chopped fresh basil
4 shallots, peeled and minced
2 tablespoons capers, drained
2 tablespoons freshly grated Parmesan cheese
1/4 cup Mandelin Natural Whole Almonds, chopped
Preheat oven to 400 degrees. Rub or brush oil over inside and outside of peppers. Arrange peppers on a baking sheet, cut-side up. Set aside.
In a bowl, combine tomatoes, basil, shallots, and capers.
Place a teaspoon or more of mixture in each pepper half. Bake for 20 minutes.
Remove from oven and sprinkle with Parmesan cheese, almonds, and freshly ground black pepper to taste.
Return to oven and bake 10 minutes more.
Remove from oven and place peppers under broiler for 2 to 3 minutes or until they char slightly.