Roasted Stuffed Peppers – E N T I M I O

Ingredients

• 2 large red bell peppers, sliced in half lengthwise
• 12 to 14 fingerling potatoes
• 1 small red onion, minced (roughly one cup)
• 10 to 12 cloves of garlic, sliced
• 1/4 cup Entimio Italiano organic extra virgin olive oil
• 1 teaspoon fennel seeds
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 cup heavy cream (or yogurt)
• 2 cups loose basil leaves
• 2 tablespoons Entimio Italiano organic extra virgin olive oil
• 1/2 teaspoon salt