Vegetarian Stuffed Peppers

4 red or green bell peppers
2 cups grape tomatoes
1 medium onion
1 cup fresh basil leaves
3 garlic cloves
2 tsp olive oil
¼ tsp real salt
1/3 tsp black pepper
½ cup cooked brown rice (optional)


Preheat oven to 425 degrees F. Lightly oil a large, shallow baking pan. Cut peppers in half (lengthwise) and remove seeds. Arrange peppers cut side up in baking pan and lightly oil cut edges. Halve tomatoes and chop onion and basil. Finely chop garlic. In a bowl, toss tomatoes, onions, basil, garlic, olive oil, salt, pepper, and cooked brown rice (if using). Spoon equal portions of mixture into the pepper and roast in upper third of oven until peppers are tender, but not blackened (about 20 minutes).