Stuffed peppers
"From Our Home to Yours"
Ozark First Church of the Nazarene"
2004
1 Tablespoon Olive Oil, plus 2 Tablespoons
4 Bell Peppers, halved at the stem, seeds and ribs removed
1 Pint Cherry Tomatoes, halved
1 cup Fresh Basil Leaves, chopped well
1 medium Onion, Chopped
3 Cloves Garlic, chopped fine
1/4 teaspoon Red Pepper Flakes
1 cup Mozzarella Cheese
Salt and Pepper, To Taste
Preheat oven to 425F.
Lightly oil baking pan with 1 Tablespoon Olive Oil. Arrange Peppers, cut sides up, on baking pan. Lightly oil cut edges.
In a bowl, toss the tomatoes, onion, basil, 2 Tablespoons Olive Oil, Red Pepper Flakes, Mozzarella, Salt and Pepper.
Divide mixture between peppers and roast in top of oven until pepper are tender, about 20 minutes.
Lightly oil baking pan with 1 Tablespoon Olive Oil. Arrange Peppers, cut sides up, on baking pan. Lightly oil cut edges.
In a bowl, toss the tomatoes, onion, basil, 2 Tablespoons Olive Oil, Red Pepper Flakes, Mozzarella, Salt and Pepper.
Divide mixture between peppers and roast in top of oven until pepper are tender, about 20 minutes.
Billie C.
http://groups.yahoo.com/group/A_Melting_Pot/
"Morning is wonderful. Its only drawback is that it comes at such an inconvenient time of day."
—Glen Cook
http://pinterest.com/mountainrose57/
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