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Categories:Viewed: 45 - Published at: 2 years ago
Ingredients
- 1 tablespoon olive oil, plus 2 tablespoons
- 4 red bell peppers, halved through the stem, seeds and ribs removed but stem intact
- 1 pint cherry tomatoes, halved
- 1 medium onion, diced
- 1 cup packed fresh basil leaves, chiffonaded
- 3 garlic cloves, finely chopped
- 1/4 teaspoon red pepper flakes
- 1 cup cubed mozzarella
- Salt and freshly ground black pepper
Method
- Preheat oven to 425 degrees F.
- Lightly oil a large shallow baking pan with 1 tablespoon olive oil.
- Arrange peppers, cut sides up, in baking pan, and lightly oil the cut edges and stems.
- In a bowl, toss the tomatoes, onion, basil, garlic, 2 tablespoons oil, red pepper flakes, mozzarella, and salt and pepper, to taste.
- Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
