Let’s Eat: Tomatoes and peppers — The perfect combination
By Heidi Sutton
If your garden is still spitting out tomatoes and peppers, try the following recipes for stuffed peppers for breakfast and tomato and bell pepper soup for lunch or dinner .
Stuffed Breakfast Peppers
Recipe courtesy of Amber Gray

YIELD: Makes 4 servings
INGREDIENTS:
2 large green bell peppers seeded, cut in half lengthwise
1 teaspoon olive oil
1/2 sweet onion diced
1/2 medium tomato seeded, chopped
3 slices bacon or breakfast sausage, cooked, chopped
1 cup chopped kale or spinach, tough stems removed
4 large eggs
2 tablespoons 1% milk
1/2 cup shredded low-fat mozzarella cheese
1/2 cup salsa or tomato sauce
DIRECTIONS:
Preheat oven to 350°F. Arrange pepper halves in 13×9-inch baking dish. Heat oil in skillet over medium heat; add onion and cook 3 minutes. Add tomatoes, bacon and kale or spinach, and cook 2-3 minutes. Spoon vegetables into pepper halves. Whisk eggs and milk in small bowl until well blended. Pour evenly over vegetable mixture in pepper halves. Bake 25-30 minutes. Remove from oven, top peppers with cheese and return to oven. Bake 5 minutes, or until cheese is melted. Top each pepper with 2 tablespoons salsa or tomato sauce.
Roasted Tomato and Bell Pepper Soup
Recipe courtesy of Tracy Shaw

YIELD: Makes 4 servings
INGREDIENTS:
4 bell peppers
2 lbs tomatoes cherry or other
5 garlic cloves
1 yellow onion – peeled and cut in half
2 cups low sodium chicken broth or vegetable broth
Salt and pepper to taste
DIRECTIONS:
Preheat oven to 400 degrees F. Cut the bell peppers in half and clean out the seeds and membrane. Spray baking sheets with olive oil. Place the pepper halves, tomatoes, onion, and garlic cloves on prepared baking sheets. Roast for 20-30 minutes, until the skin is dark on the peppers and have collapsed. The skin on the tomatoes will soften and begin to burst. Allow the peppers to cool and remove the skin. Place all the vegetables and the juices from the tomato pan into a stock pot or dutch oven. Add in the chicken broth, salt and pepper. Using an immersion blender, blend until smooth. *If you don’t have an immersion blender, use a regular blender. Heat and serve.