October 3, 2011

Mozzarella Stuffed Peppers

Tasty Side Dishes

Prep time:

15 minutes

Bake Time:

25 minutes

“Grandma filled these sweet red bell peppers to the brim with melting mozzarella, cherry tomatoes and pesto, and then oven-roasted them to perfection. ”

Ingredients

Serves 4

4 red bell peppers
3 tablespoons olive oil, divided
2 cloves garlic, finely chopped
1 1/4 cups cherry tomatoes (from a 1-pint container)
4 1/2 ounces mozzarella cheese, cubed
1/4 cup finely shredded fresh basil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup prepared pesto sauce
1 tablespoon lemon juice

Directions

1
Preheat oven to 475° F. Spray a small roasting pan with nonstick cooking spray. Slice the tops from the bell peppers and deseed; reserve the tops. Stand the bell pepper bases upright in the prepared pan, trimming bottoms if necessary. Bake until softened, about 20 minutes.
2
Meanwhile, place the bell pepper tops on a baking sheet. Combine the garlic and 1 tbsp. oil in a medium bowl. Toss the tomatoes in the garlic mixture and place on the baking sheet around the bell pepper tops. Bake alongside the bell pepper bases during the last 10 minutes of the baking time.
3
Remove the roasting pan and baking sheet from oven and place the tomatoes in a large bowl with the mozzarella, basil, salt and black pepper. Stir to combine, then spoon the tomato mixture into the bell pepper bases and replace the tops.
4
Return the bell peppers to oven and bake until the cheese has just melted, about 5 minutes. Meanwhile, combine the pesto sauce, lemon juice and remaining oil in a small bowl. Transfer the peppers to a serving platter; drizzle with the pesto sauce. Serve hot.

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Serving Suggestion

These stuffed peppers would be delightful served with a hearty pasta dish like spaghetti with meat sauce.

Everyday Cooking My Way

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18

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