The third recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Oven-Charred Tomato-Stuffed Peppers, it can be found on page 39.
Ingredients: olive oil, garlic, thyme/rosemary/mint/parsley (I used parsley), basil leaves, salt, pepper, bread crumbs, anchovies (I left these out), lemon, cayenne, red or yellow bell peppers, and cherry tomatoes.
This was a nice little side dish that doesn’t take long to make and is a great use for tomatoes in the off season as somehow the process of heating them in the oven makes the tomato flavor stand out whereas eaten out of hand this time of year is so disappointing. All in all we liked the recipe very much. I left out the anchovies straight away as neither of us cares for those. I will change the bread crumb ingredient next time as I am not the biggest fan of wet bread and when you slice into these peppers, it is obvious that there is wet bread inside. Not a fan of that part, but the rest is delicious and worthy of a repeat.
To see what others in the group made this week, click here, for the Cook the Book Fridays link. We don't publish recipes from the book here in deference to the author, but sometimes the author has been generous and you can find them online.