Wednesday, June 10, 2015

Baked Stuffed Peppers

8 bell peppers (any color, leaving them whole)
1 lb. fresh mozzarella, in block form
1 bunch fresh basil leaves
to taste: salt and pepper
garnish: grated parmesan cheese
2 cups homemade tomato sauce 

      Heat oven to 375ºF (190ºC).  Make a 2 - 3" slit along a side of each pepper.  Remove seeds and membranes carefully through this slit.  Slice fresh mozzarella into 1/4" thick slices, same length as peppers.  Insert these slices into peppers.  Add a few basil leaves, finely chopped, on top of cheese; season with salt and pepper.  Oil a large baking pan lightly; lay peppers across bottom, slit-side up.  Spoon sauce over top of peppers, sprinkle well with Parmesan cheese.  Bake until bubbly and browned, about 1 hour.  Serve hot or at room temperature, garnished with fresh basil leaves.  Makes 8 servings.

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