BAKED PEPPERS w/TOMATOES AND MOZZARELLA

By BobD

Ingredients

• 4 SERVINGS
• 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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 375F.

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.

Arrange cheese atop peppers.

Bake until cheese melts, about 3 minutes.

Transfer peppers to platter.

Sprinkle with basil and serve.