Skillet of Roast Mushrooms and Tomato-Stuffed Peppers with Garlic and Fresh Thyme
3 ripe Roma tomatoes
3 large yellow bell peppers
2T garlic, minced
1 tsp. fresh thyme leaves
12 farmed anchovy fillets
2 lbs. “hen of the woods mushrooms”
4 T. extra virgin olive oil
2T balsamic vinegar
salt and pepper to taste.
Cut bell peppers in half lengthwise.  Leave stem on and remove seeds and ribs.  Mix garlic and thyme together.  Cut and core each tomato in half lengthwise.  Drizzle 1/4 of olive oil and sprinkle half of garlic-thyme mixture in to pepper cavities.  Season with salt and pepper. Gently force 1/2 tomato into each pepper (tops should be flush with with peppers).  Sprinkle with remaining garlic-thyme mixture; drizzle a bit more olive oil on top; and again season with salt and pepper.   Place 2 anchovy fillets in “X” fashion on each tomato-stuffed pepper.  Toss mushroom bunches with remaining olive oil, season with salt and pepper.  Roast in oven at 350 for 20 minutes, or til soft.  Remove from oven and drizzle with touch of balsamic vinegar.  Serve with mushrooms on the side.  Makes 6 servings.  

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