Name: Mozzarella-Topped Peppers with Tomatoes and Garlic
Yield: Serves 4 as first-course
Ingredients: 2 small red bell peppers, halved lengthwise, seeded, stems left intact; 2 cups chopped seeded tomatoes; 2 teaspoons minced garlic; 4 teaspoons olive oil; 8 anchovy fillets, drained; 4 1/3-inch-thick slices drained fresh water-packed mozzarella or regular mozzarella; 1 tablespoon thinly sliced fresh basil

Recipe information

Yield
Serves 4 as first-course

Ingredients

2 small red bell peppers, halved lengthwise, seeded, stems left intact

2 cups chopped seeded tomatoes

2 teaspoons minced garlic

4 teaspoons olive oil

8 anchovy fillets, drained

4 1/3-inch-thick slices drained fresh water-packed mozzarella or regular mozzarella

1 tablespoon thinly sliced fresh basil

Preparation

Step 1
Preheat oven to 375°F. Oil baking sheet. Arrange peppers, cut side up, on sheet. Mix tomatoes and garlic in medium bowl. Season with salt and pepper. Fill pepper cavities with tomato mixture. Drizzle 1 teaspoon oil over each. Place 2 anchovy fillets atop each. Bake until peppers are tender, about 50 minutes.
Step 2
Arrange cheese atop peppers. Bake until cheese melts, about 3 minutes. Transfer peppers to platter. Sprinkle with basil and serve.

TagsMozzarella Cheese Dairy Bell Pepper Vegetable Tomato Anchovy Fish Seafood Basil Herbs & Spices Starter Dinner Gluten Free Nut Free Easy Oven Bake Bon Appétit

Recipe notes

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