Stuffed peppers are a handy supper dish, but many of the 'traditional' versions (i.e. filled with minced meat and rice) are too heavy for me. Recently I've tried couple of lighter versions, and this one was well received at a recent dinner with friends. The recipe is adapted from an old issue of British Tesco Recipe Magazine (March 2003, I believe). The dish contains very few ingredients, but had surprisingly plenty of flavour, so I'll definitely try this again.
PS Sorry for the small hiatus - I was participating at a workshop in Finland, spending most of the last week in Tampere and Helsinki. It wasn't all work, however, as my dear K. joined me for the weekend of special shopping and delicious eating in Helsinki.
(Mozzarellaga täidetud paprikad)
Serves 3 as a main course or 6 as a starter
3 bell peppers (a red, yellow and orange one, perhaps?)
1 Tbsp olive oil
150 g fresh mozzarella cheese, cubed
8-12 cherry tomatoes, halved or quartered
half of a red onion, thinly sliced
a generous handful of fresh basil leaves
freshly ground black pepper
Halve the peppers, remove the seeds. Brush the pepper halves with oil, both inside and out, and place snugly next to each other in an oven dish.
Divide mozzarella cubes, halved or quartered cherry tomatoes, onion slices and half of the basil leaves between the pepper halves.
Season with salt and pepper and drizzle with olive oil.
Bake in the middle of a 180 C/350 F for 30-40 minutes, until mozzarella has melted.
Sprinkle the rest of basil leaves on top, drizzle with some more olive oil and serve with a crusty bread.
Other stuffed peppers recipes @ Nami-Nami:
Red peppers with cumin-scented halloumi cubes
Pointed red peppers stuffed with spinach & mushrooms
Home Recipes: Cheese Recipes: Gluten-free Recipes: Vegetables Recipes: Vegetarian Recipe for Mozzarella Stuffed Peppers