 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
A light and sweet side dish that goes well with anything. Ingredients:
2 tablespoons olive oil |
4 red bell peppers, halved through the stem, remove seeds and ribs, but keep the stem |
1 cup sundried tomatoes, chopped |
1 medium onion, diced |
2 cups packed fresh basil leaves, chopped |
3 garlic cloves, finely chopped |
1 tablespoon italian seasoning |
1/4 teaspoon red pepper flakes |
1 cup shredded mozzarella |
1 cup ricotta |
salt and freshly ground black pepper |
Directions:
1. Preheat oven to 425 degrees F.
2. Spray a large shallow baking pan with cooking spray.
3. Arrange peppers, cut sides up, in baking pan, and lightly spray the cut edges and stems with cooking spray.
4. Combine the sundried tomatoes, onion, basil, garlic, 2 tablespoons oil, red pepper flakes, italian seasoning, ricotta, mozzarella,
5. and salt and pepper, to taste.
6. Stuff the peppers with the mixture, and roast in oven until peppers are tender, about 20 minutes.
|
|