Grilled Peppers with Tomato Stuffing
Rinse bell peppers, halve lengthwise and remove seeds and ribs. Brush skin side with oil and season with salt. Arrange on a baking sheet and place on a hot grill, cut side down. Grill for 8-10 minutes.
Rinse and halve tomatoes. Peel shallots and garlic, chop shallots finely and cut garlic into thin slices. Rinse basil, shake dry, pluck off leaves and chop finely. Combine tomatoes, garlic, shallots and basil, drizzle with balsamic vinegar and 2 tablespoons of oil, season with salt and pepper and mix well.
Brush skin side of peppers with remaining oil and stuff peppers with tomato mixture. Grill for 5 minutes more in a closed grill. Arrange on large platter and serve.