Caprese Stuffed Bell Peppers
Sweet bell pepper halves filled with rice, juicy cherry tomatoes, melty fresh mozzarella and basil, then baked until tender. An easy vegetarian dinner with all the flavours of a caprese salad.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Pre-baking the peppers gives them a head start so they finish tender at the same time the cheese melts. Swap in yellow or orange peppers if you like. Leftovers keep in the fridge for up to 3 days and reheat well in a 350°F oven.
Method
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Heat the oven to 400°F (200°C). Arrange the pepper halves cut-side up in a baking dish and brush the insides and edges with 1 tbsp of the olive oil. Season with 1/4 tsp of the salt and bake for .
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While the peppers bake, stir together the rice, tomatoes, half of the mozzarella, the torn basil, oregano, Parmesan, the remaining 1 tbsp oil, the remaining 1/2 tsp salt and the black pepper.
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Pour any liquid out of the peppers, then pack the rice mixture into the halves, mounding it slightly.
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Top with the remaining mozzarella and bake for , until the peppers are soft and the cheese is melted and lightly golden in spots.
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Drizzle with the balsamic vinegar, scatter over the small basil leaves and serve hot.
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