• Heat oil in a large sauté pan, over high heat. Add the cherry tomatoes, toss in the oil and then let them sit in one spot, undisturbed for a few minutes, to blister. Shake once and let them sit again. The skins will start to break. Remove them to a bowl and put aside while you cook the peppers and okra.
• To the same pan, add the bell pepper pieces, misting with oil spray if the pan becomes too dry. Add the okra and toss everything to distribute the oil. Let the veggies cook for a minute or two, then add the garlic, salt, paprika and black pepper.
• Toss everything so the garlic can cook and the spices can spread out. Add back the blistered tomatoes and continue to sauté until the okra is tender. Cover with a lid if that helps keep it from getting too dry (Or add extra oil spray as needed to keep everything moving and not burning). Season with salt and pepper to taste!

To assemble the turtles:

• Place bell pepper halves on a plate, cut side up. Fill the cavity with the sautéed okra-pepper-tomato mixture. Use a cherry grape tomato for a head, and place 2 pointy ended okra pieces for front “hands” and 2 stubby okra pieces for the “feet.”