Mozzarella-Topped Peppers With Tomatoes And Garlic
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 cups
Tomatoes (chopped seeded)2 tsps
Garlic (minced)4 tsps
Olive Oil1 tbsp
Basil (thinly sliced fresh)Directions:
1
Preheat oven to 375°F
2
Oil baking sheet
3
Arrange peppers, cut side up, on sheet
4
Mix tomatoes and garlic in medium bowl
5
Season with salt and pepper
6
Fill pepper cavities with tomato mixture
7
Drizzle 1 teaspoon oil over each
8
Place 2 anchovy fillets atop each
9
Bake until peppers are tender, about 50 minutes
10
Arrange cheese atop peppers
11
Bake until cheese melts, about 3 minutes
12
Transfer peppers to platter
13
Sprinkle with basil and serve
14
Preheat oven to 375°F
15
Oil baking sheet
16
Arrange peppers, cut side up, on sheet
17
Mix tomatoes and garlic in medium bowl
18
Season with salt and pepper
19
Fill pepper cavities with tomato mixture
20
Drizzle 1 teaspoon oil over each
21
Place 2 anchovy fillets atop each
22
Bake until peppers are tender, about 50 minutes
23
Arrange cheese atop peppers
24
Bake until cheese melts, about 3 minutes
25
Transfer peppers to platter
26
Sprinkle with basil and serve