ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, & BASIL

4 bell peppers
1 pint cherry tomatoes
1 medium onion
1 c. packed fresh basil leaves
3 garlic cloves, finely chopped
3 Tbs. olive oil
salt and pepper to taste
goat cheese (or your favorite cheese), grated

Preheat oven to 425 degrees and lightly oil a shallow baking pan. Halve peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Quarter tomatoes and chop onion and basil. In a bowl toss chopped garlic, onion, basil, tomatoes, 2 tablespoons oil, salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes. Top with cheese. Serves 8.

(Contributed by CSA member, Misha Moore)