"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Red Peppers Stuffed with Tomato and Mozzarella Recipe

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This recipe for Red Peppers Stuffed with Tomato and Mozzarella, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Starnes
Added: Saturday, August 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 red bell peppers
1 1/2 teaspoons extra-virgin olive oil
1 garlic clove, minced
salt and pepper to taste
12 ounces cherry tomatoes, stemmed and halved
1 cup cubed mozzarella cheese, shredded
1/2 cup loosely packed fresh basil leaves, cut into strips

Directions:
Directions:
Cut the bell peppers into halves length-wise. Remove the seeds and ribs. Cut a thin slice from the rounded side of each pepper-half so it will sit securely in a baking dish. Combine the olive oil, garlic, vinegar, salt and pepper in a bowl, whisking until blended. Add the tomatoes, cheese and basil. Mix well. Fill each pepper with the tomato mixture. Place the filled peppers in a baking dish. Bake at 375 for 40 minutes or until peppers are tender.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I serve this with pork roast, sauteed green beans w/toasted pecans, and cream corn. Makes a very colorful presentation.

 

 

 

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