Provencal Tomato Stuffed Bell Peppers - cooking recipe

Ingredients

4 teaspoons olive oil, divided
2 large red peppers, halved, seeded, membranes removed
4 small plum roma tomatoes, halved lengthwise
2 teaspoons herbes de provence
1/4 teaspoon salt
16 pitted kalamata olives, coarsely chopped
fresh ground pepper

Preparation

Preheat oven to 375\u00b0F.
Lightly brush an 8\" baking pan with 1 tsp of the olive oil.
Place cut, cleaned peppers in the baking pan, cut side up, single layer.
Place 2 tomatoe halves cut side down inside each pepper.
Sprinkle with Herbs de Provence, salt and then drizzle with 3 tsp Olive oil.
Bake 25-30 minutes or until the tomatoes are softened and peppers are crisp tender.
Sprinkle with pepper& serve.