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Baked Stuffed Red Peppers With Cherry Tomatoes, Feta, And Thyme

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Martha Stewart
Related tags
gluten free low carb nut free memorial day
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 small red bell peppers (5 to 6 ounces each), halved lengthwise through stem, seeds and ribs removed

1 heaping cup cherry tomatoes (about 6 ounces)

1 1/2 ounces feta cheese (preferably goat's milk), crumbled

1 teaspoon fresh thyme, coarsely chopped

8 basil leaves, torn into pieces

Freshly ground pepper

1 tablespoon extra-virgin olive oil

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