Roasted Peppers Stuffed With Cherry Tomatoes, Onion, Basil Recipe - Cooking Index
Roasted Peppers Stuffed With Cherry Tomatoes, Onion, Basil Recipe - Cooking Index
| 3 tablespoons | 45ml | Olive oil - divided |
| 4 | Red bell peppers - halved through stem, | |
| Seeds and ribs removed but stem intact | ||
| 1 | Cherry tomatoes - halved | |
| 1 | Onion - diced (medium) | |
| 1 cup | 40g / 1.4oz | Fresh basil leaves - (packed) - cut chiffonade |
| 3 | Garlic cloves - finely chopped | |
| 1/4 teaspoon | 1.3ml | Red pepper flakes |
| 1 cup | 237ml | Cubed mozzarella |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Preheat oven to 425 degrees.
Lightly oil a large shallow baking pan with 1 tablespoon of the 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.
This recipe yields 8 servings.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B42) - from the TV FOOD NETWORK
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