Mozzarella Topped Peppers with Tomatoes and Garlic
Bright, vibrant, and bursting with Mediterranean flavors, these Mozzarella Topped Peppers with Tomatoes and Garlic are the perfect balance of comfort and freshness. Sweet bell peppers are roasted to tender perfection and stuffed with a delectable mixture of juicy cherry tomatoes, aromatic garlic, and a hint of oregano, then crowned with gooey, golden-browned fresh mozzarella. This simple yet impressive dish is quick to prepare, taking just 40 minutes from start to finish, making it an ideal option for busy weeknights or as an elegant side at your next dinner gathering. Garnish with fresh basil for a fragrant finish, and enjoy this gluten-free, low-carb recipe that truly lets wholesome ingredients shine. Perfect as a main course for vegetarians or a colorful addition to any meal!
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Ingredients
- 4 large Bell peppers (any color)
- 2 tablespoons Olive oil
- 3 medium Garlic cloves, minced
- 2 cups Cherry or grape tomatoes, halved
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 8 ounces Fresh mozzarella cheese, sliced
- 4 for garnishing (optional) Fresh basil leaves
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.
Step 3
Drizzle the olive oil evenly over the peppers.
Step 4
In a medium skillet over medium heat, sauté the minced garlic in a small splash of olive oil (optional, not listed in ingredients) for about 1 minute, until fragrant.
Step 5
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they soften and release their juices.
Step 6
Stir in the dried oregano, salt, and ground black pepper. Remove the mixture from heat.
Step 7
Spoon the tomato-garlic mixture evenly into the bell pepper halves.
Step 8
Top each filled pepper with a slice or two of fresh mozzarella, ensuring the filling is fully covered.
Step 9
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the peppers are tender and the mozzarella is melted and bubbly with light golden spots.
Step 10
Remove from the oven and let cool for a few minutes.
Step 11
Garnish with fresh basil leaves, if desired, before serving. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1373.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1265.4 |
| Total Fat 79.7g | 0% |
| Saturated Fat 37.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 178.2mg | 0% |
| Sodium 2655.5mg | 0% |
| Total Carbohydrate 72.8g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 49.5g | |
| Protein 60.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1308.5mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 2638.1mg | 0% |
Source of Calories