Author Notes
A classic combination roasted in a pepper "bowl" to showcase summer's bounty in all it's glorious colors. —foodfanatic
Ingredients
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4 tablespoons
fresh basil pesto
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1 cup
mozzarella pearls
Directions
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Preheat the oven to 350. Place a sheet of parchment paper in a glass or ceramic baking dish that will hold the peppers snugly.
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Place the peppers skin side down in the dish and put 2 tsp of pesto in each. Divide the cherry tomatoes among the 6 halves. Drizzle with olive oil and season with salt and black pepper. Roast for 30 minutes
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Just before serving, add the mozzarella pearls and a little more olive oil if needed and pop back into the oven until the cheese melts.
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Garnish with sliced fresh basil leaves and serve immediately.
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