Stuffed Roasted Peppers
What I like about this Stuffed Roasted Peppers recipe is that you can assemble and then put into the freezer for future use. We grow so many peppers that we need to always come up with new recipes. Another great feature is, other than cheese, this is a pure vegetarian meal – with the cost of meat that is great. If you have a garden, as we do, this is a great chance to make a meal from your hard work. You will also know how the vegetables were grown!! Try using red and yellow peppers for some extra color.
2 tablespoons olive oil, plus 2 tablespoons
4 bell peppers, halved lengthwise – remove insides
1 pint tomatoes chopped. Remove excess seeds if necessary
1 medium onion, diced
1 cup packed fresh basil leaves – chopped
3 garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes
1 cup grated mozzarella
Salt and freshly ground black pepper
Preheat oven to 425 degrees F.
Lightly oil a large shallow baking pan with 2 tablespoons olive oil.
Arrange peppers, cut sides up, in baking pan, and lightly oil the cut edges.
In a bowl, toss the tomatoes, onion, basil, garlic, 2 tablespoons oil, crushed red pepper flakes, mozzarella – salt and pepper to taste.
Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
If you want to change up the stuffed roasted peppers and add meat. Chicken, lamb, beef all work well, then just
Look at other pepper recipes https://traderscreek.com/recipes/recipe-index/