Cherry Tomato and Artichoke Heart Stuffed Peppers
1 (8 ounce) basket cherry tomatoes
1 (16 ounce) can marinated artichoke hearts, halved
1/2 cup Italian seasoned bread crumbs
1/2 cup tomato sauce
2-3 bell peppers
1. Preheat oven to 375 degrees F. To make filing, mix artichokes, cherry tomatoes, bread crumbs, and tomato sauce in large bowl.
2. Cut a circular top off of each pepper and stuff each pepper with the filling.
3. Cover and bake peppers for 40-50 minutes or until peppers are soft. Uncover and bake for an additional 5 minutes.
Serve with couscous.