Peppers Stuffed with Mozzarella
Most stuffed pepper recipes take hours just to make the filling; these you can have in the oven in under 15 minutes.
- Start your oven heating to 175 C / 350 F / Gas Mark 4.
- Halve the peppers and remove the seeds. Place them on a baking sheet. Brush the peppers inside and out with the oil. Stuff each half pepper with cheese, tomato, and red onion. Season with sauce and pepper.
- Drizzle any remaining oil over the peppers. Cook until the cheese has melted, around 35 to 45 minutes.
If the cheese you use is American style dry mozzarella, grate it; if it is moist Italian style mozzarella, chunk it. If you have any fresh herbs to hand, such as chives, basil, parsley, etc., they make a fantastic addition.
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