Food: sweet peppers stuffed with spicy tangy tomato

I usually make this dish with eggplants, sort of like Imam Bayildi. While shopping for produce I saw the colorful sweet peppers and thought of substituting the eggplants. The sweetness of the peppers complimented the tang and spice in the tomato sauce quite well. 

Here is what I used, 

About 16/17 sweet peppers cut in half  :: 4 roma tomatoes diced :: 9/10 garlic cloves grated
1 shallot thinly sliced :: 5/6 green chilis chopped up :: 2 tsp tamarind sauce
2 tbsp chopped sun dried tomatoes :: cilantro for garnish :: oil+salt+sugar

Wash the sweet peppers and cut them in half along with the stem. The stem helps you pick up each little chili before you put them in your mouth. 

Sauté the thinly sliced shallots in olive oil. After a minute or two, add the grated garlic cloves. The garlic gives it an amazing aroma which is why I used so much garlic. Add the chopped up tomatoes. You do not need to cover. Just stir often. The tomatoes will soften and start forming the saucy stuffing. Add the sun dried tomatoes that are chopped up. I used the ones that come in a jar with herbs and oil. Cook until the water dries out and you like the consistency. Throw salt and sugar and tamarind sauce to your liking. I like it more tangy than sweet. Right before taking it off the stove, throw in the chopped green chilis. Reduce the amount of chilis if you don't like so much heat. 

Take each half of the sweet peppers and stuff about a teaspoon full of stuffing inside them. Layer them in a pan with some olive oil at the bottom. Cover and place this pot on the stove at low temperature. About half an hour later it should be done. You will smell the aroma filling your home. The peppers will wilt down a little. Keep it on the stove longer if you want them to soften further. Sprinkle with cilantro before serving. Bon appétit!