Friday, July 13, 2012

Stuffed peppers

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.
 

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


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