_:n2378b1d9f4a6427bbbd7875a3428e2b6xb5
<http://schema.org/text>
"Transfer the peppers to the pie pan, crowding them together and cajoling them so that they all fit. One or two might pop up, or their bottoms might not fully touch the base of the pan, but in the end they will be fine. Drizzle over enough of the remaining oil to lightly moisten the tomatoes and then strew over the remaining herb sprigs. (The peppers can be prepared a few hours ahead to this point and refrigerated, covered; let them stand at room temperature while the oven preheats.)"
<https://more.ctv.ca/food/recipes/oven-charred-tomato-stuffed-peppers.html>