Mozzarella-Topped Peppers with Tomatoes and Garlic


  • 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

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, ab...

View full recipe at SpringPad


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