Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
8 servings
Level:
Easy

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
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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Roasted Root Vegetables with Spicy Pepitas and Horseradish Creme Fraiche

    Recipe courtesy of Guy Fieri