| | Directions | | Preheat oven to 425. Lightly oil large shallow baking pan with 1 T. 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 T. oil, red pepper flakes, mozzarella and salt and pepper. Divide the mixture among peppers and roast in upper third of oven til peppers are tender, about 20 minutes 8 servings. |
|
|
| Ingredients | | - |  | 1 tablespoon olive oil, plus 2 T. |
| - | | 4 red bell peppers, halved thru the stem, seeds and ribs removed but stem intact |
| - | | 1 pint cherry tomatoes, halved |
| - | | 1 onion, diced (medium) |
| - | | 1 cup packed fresh basil leaves, chiffonaded |
| - | | 3 cloves garlic, finely chopped |
| - | | 1/4 teaspoon red pepper flakes |
| - | | 1 cup cubed mozzarella |
| - | | salt and freshly ground black pepper |
| |
| |
