Stuffed Bell Peppers

Ingredients

• 5 tbsp olive oil (50 ml)
• 2 red bell peppers
• 2 yellow bell peppers
• 600 g Cherry Tomatoes
• 125 g mozzarella (9% fat; 1 ball)
• 1 Garlic clove
• Salt
• Pepper
• 50 g parmesan (32% fat, 1 piece)
• 3 basil stems
• 3 tbsp lemon juice (45 ml)

Instructions

1. 1.

   If needed, coat a baking dish with 1 tbsp oil.

2. 2.

   Wash the bell peppers, halve them, remove seeds, and place in the baking dish.

3. 3.

   Wash the tomatoes. Drain the mozzarella, pat dry, dice into small cubes, and fill the pepper halves with the tomato and cheese mixture.

4. 4.

   Peel the garlic, roughly chop it, blend with the remaining oil to make a fine paste, and pour over the peppers. Season with salt and pepper.

5. 5.

   Bake the peppers in a preheated oven at 200°C (180°C fan; gas: level 3) for about 20 minutes.

6. 6.

   Meanwhile grate the parmesan cheese. Wash the basil, shake off excess water, and pluck the leaves. Drizzle the stuffed peppers with lemon juice and sprinkle with parmesan and basil.