GRUYERE-STUFFED ROASTED RED PEPPERS WITH OLIVES
Steps:
- 1. Heat broiler. Place red peppers on a baking sheet and broil until charred all over, turning peppers as they darken. Transfer to boil and cover with a dish towel. Let cool. 2. Meanwhile, spread tomatoes, skin side up, onion chunks and garlic on a baking sheet. Broil until beginning to char in spots, about 3 minutes. Transfer them to a blender with the sage, pepper flakes, and salt. Blend until smooth. Heat oven to 350 degrees. 3. Peel red peppers, and make a slit down one side of each. Seed while keeping the stem attached. 4. Toss the cheese and olives and stuff mixture into peppers and place on baking dish. Bake for 15 minutes, then add sauce and continue to bake until cheese bubbles, about 20 minutes longer. Serve peppers hot or room temperature.
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