Caprese Stuffed Bell Peppers
Caprese Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, any color, halved lengthwise and seeds removed
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella, small balls (bocconcini) or diced
- 1/2 cup fresh basil, chopped
- 2 garlic, cloves, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic glaze, for drizzling
For Garnish (Optional)
- 2 tablespoons Parmesan cheese, grated
- fresh basil leaves, a few, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell pepper halves.
⏱️ 5 min•🌡️ 375
- 2
In a medium mixing bowl, combine the halved cherry tomatoes, fresh mozzarella, chopped fresh basil, minced garlic, 1 tablespoon of olive oil, salt, and black pepper. Gently toss to combine all ingredients.
⏱️ 7 min
- 3
Arrange the bell pepper halves, cut-side up, in the prepared baking dish. Drizzle the remaining 1 tablespoon of olive oil over the inside of each pepper half.
⏱️ 3 min
- 4
Evenly spoon the Caprese mixture into each bell pepper half, mounding it slightly. You may have some filling left over, which can be served on the side.
⏱️ 5 min
- 5
Bake for 20-25 minutes, or until the bell peppers are tender and the mozzarella is melted and lightly golden. The exact cooking time will depend on the thickness of your bell peppers.
⏱️ 25 min•🌡️ 375
- 6
Carefully remove the baking dish from the oven. Drizzle each stuffed pepper with balsamic glaze. If desired, sprinkle with grated Parmesan cheese and garnish with fresh basil leaves before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Caprese Stuffed Bell Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, any color, halved lengthwise and seeds removed
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella, small balls (bocconcini) or diced
- 1/2 cup fresh basil, chopped
- 2 garlic, cloves, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic glaze, for drizzling
For Garnish (Optional)
- 2 tablespoons Parmesan cheese, grated
- fresh basil leaves, a few, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell pepper halves.
⏱️ 5 min•🌡️ 375 - 2
In a medium mixing bowl, combine the halved cherry tomatoes, fresh mozzarella, chopped fresh basil, minced garlic, 1 tablespoon of olive oil, salt, and black pepper. Gently toss to combine all ingredients.
⏱️ 7 min - 3
Arrange the bell pepper halves, cut-side up, in the prepared baking dish. Drizzle the remaining 1 tablespoon of olive oil over the inside of each pepper half.
⏱️ 3 min - 4
Evenly spoon the Caprese mixture into each bell pepper half, mounding it slightly. You may have some filling left over, which can be served on the side.
⏱️ 5 min - 5
Bake for 20-25 minutes, or until the bell peppers are tender and the mozzarella is melted and lightly golden. The exact cooking time will depend on the thickness of your bell peppers.
⏱️ 25 min•🌡️ 375 - 6
Carefully remove the baking dish from the oven. Drizzle each stuffed pepper with balsamic glaze. If desired, sprinkle with grated Parmesan cheese and garnish with fresh basil leaves before serving.
⏱️ 5 min