Tomato filled peppers
A delicious appetizer, or a good side-dish for grilled meals, both fish and poultry.
4 large red peppers
2 garlic cloves, crushed
4 chuck tomatoes
1 chopped thyme tablespoon
1 extra-virgin olive oil tablespoon
1 balsamic vinegar tablespoon
Salt and black pepper to taste.
Place it int the pre-heated oven at 220 degrees for an hour, until the peppers turn soft and golden brown.
LIGUE JÁ