Recipe courtesy of Sara Moulton
Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil
Total:
40 min
Active:
20 min
Yield:
8 servings
Level:
Easy
Total:
40 min
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

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.

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