We roasted bell peppers stuffed with cherry tomatoes, herbs and crumbled goat cheese for a deceptively easy vegetarian side dish.
When choosing a pan to roast these peppers, opt for a shallow pan so the peppers roast evenly and the edges become slightly toasted, giving a lovely nutty flavor.
If you do not have fresh herbs on hand, use 2 to 3 teaspoons of dried basil, oregano or thyme leaves instead of fresh.
Goat cheese can be replaced with fresh mozzarella or even crumbled feta cheese for a slightly different twist.
Be sure to serve these peppers with some bread; the juices created while roasting are divine.
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