I don’t usually opt for the oven in the summer but this dish takes 15-20 minutes in the oven and is so good.  If you prefer, you can always cook these on a covered outdoor grill instead.  They are amazing done this way but watch them carefully.  It is hard to give a time to grilling since each fire is different.

Ingredients:
4 - 6 sweet peppers (depending on size)
2 cups (1 pint) cherry or baby roma tomatoes
1 medium onion
1 cup fresh basil leaves
3 cloves of garlic…or more
2 tsp olive oil
salt
pepper
1/4 cup goat cheese

Preparation:
Heat oven to 425 degrees and lightly oil a large, shallow baking pan. Cut your peppers in half lengthwise, and remove the seeds. Arrange peppers cut sides up in baking pan, and lightly oil cut edges of stems. Halve the small tomatoes, and chop onion and basil. Finely chop the garlic.

In a bowl, mix together your tomatoes, onion, basil, garlic, olive oil, salt, and pepper to taste. Spoon portions of mixture into peppers, and be careful if you have the small long peppers.  Just add what you can to the shape.  Top with a small amount of goat cheese on each or asiago.  The cheese is optional for this dish.  Roast in upper third of oven until peppers are tender, about 15-20 minutes.

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