Red Peppers, Baked and Stuffed with Cherry Tomatoes and Mozarella
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Print Recipe Time: 50 minutes
Servings: 2
Peppers and cheese go together really well. And that includes most cheeses from cheddar to goat’s cheese and Parmesan to mozzarella.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
Serve these flavour-packed red peppers baked and stuffed for a light Mediterranean-style supper or lunch.
Red Peppers, Baked and Stuffed with Cherry Tomatoes and Mozarella
Very easy supper recipe
Ingredients
- 4 large peppers any colour
- 1 medium onion peeled and finely chopped
- 10 cherry tomatoes
- 8 black olives
- 2 teaspoons dried basil or fresh torn basil leaves
- 125 g mozzarella
- 1 tablespoon olive oil
Conversions
Instructions
- Preheat the oven at 180 degrees C
- Halve the peppers and remove the seeds and pith
- Lay on a baking tray and brush with olive oil
- Set aside
- Slice the cherry tomatoes
- Slice the black olives
- In a bowl mix the onions, tomatoes, olives and basil
- Season with black pepper
- Divide the mixture evenly among the peppers
- Place in the oven for 20 minutes
- Slice the mozzarella
- Place slices of mozzarella on top of each of the pepper halves
- Return to the oven and bake for a further 20 minutes until the peppers are soft and the cheese is melted and browning
You may also like one of my other favourite recipes …
1
Roasted Red Pointed Peppers
Nothing brings out the natural sweetness of pointed peppers like a quick roasting in the oven
Check out this recipe
2
Pimientos Rellenos de Atun (Tuna-Stuffed Red Peppers)
These tuna stuffed red peppers make a great lunch or as part of your evening meal
Check out this recipe
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