Walla Walla onions, oh so sweet!
2 green bell peppers
2 medium sweet onions
6 small tomatoes or 1 large, chopped
1 Tbsp. capers
1 Tbsp. chopped fresh basil, or 1 tsp. dried
1 Tbsp. chopped fresh thyme, or 1 tsp. dried
1/3 cup balsamic vinegar
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
Thyme sprigs for garnish
Preheat oven to 400°F. Place bell peppers on foil-lined baking sheet and, with oven door partially open, broil 5 inches from heat, turning, for 5 minutes until skins blister. Remove and let cool. Place in paper bag, close it, and let stand 10 minutes to loosen skins. Peel, seed, and chop. Set aside.
Cut thin slice from bottom of each onion, forming a base. Cut about 1/3 off top, remove centers, leaving 1/2″ thick shells. Reserve top and centers for other dishes.
Stir together peppers, tomatoes, capers, basil, thyme, vinegar, salt and pepper. Spoon mixture into onion shells. Place in baking dish and bake, covered, for 50 minutes, until onion is quite soft but not collapsing. Garnish with fresh thyme sprigs.