Mozzarella-Topped Peppers with Tomatoes and Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 small red bell peppers, halved lengthwise, seeded, stems left intact |
2 cups chopped seeded tomatoes |
2 teaspoons minced garlic |
4 teaspoons olive oil |
8 anchovy fillets, drained |
4 1/3-inch-thick slices drained fresh water-packed mozzarella or regular mozzarella |
1 tablespoon thinly sliced fresh basil |
Directions:
1. Preheat oven to 375°F. Oil baking sheet. Arrange peppers, cut side up, on sheet. Mix tomatoes and garlic in medium bowl. Season with salt and pepper. Fill pepper cavities with tomato mixture. Drizzle 1 teaspoon oil over each. Place 2 anchovy fillets atop each. Bake until peppers are tender, about 50 minutes.
2. Arrange cheese atop peppers. Bake until cheese melts, about 3 minutes. Transfer peppers to platter. Sprinkle with basil and serve.
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