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Epicurious

Mozzarella-Topped Peppers with Tomatoes and Garlic

4.7

(4)

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

  1. 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.

TagsMozzarellaCheeseDairyBell PepperVegetableTomatoAnchovyFishSeafoodBasilHerbs & SpicesStarterDinnerGluten FreeNut FreeEasyOven BakeBon Appétit
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