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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Red Peppers Stuffed with Tomato and Mozzarella Recipe

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This recipe for Red Peppers Stuffed with Tomato and Mozzarella is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375º 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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