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🍽️ Stuffed Peppers with Tomato and Cheese

185 kcal · 30 min · 4 servings

Ingredients

• 5 garlic cloves
• 10 basil
• 5 medium bell peppers
• salt
• pepper (from the mill)
• 10 tomatoes
• olive oil
• 50 g small capers
• 50 g Pecorino

Instructions

1. 1. Peel the garlic clove.
2. 2. Cut the garlic clove in half.
3. 3. Wash the peppers thoroughly under running water.
4. 4. Remove the stem and the inner seeds and membranes from the peppers.
5. 5. Cut the peppers in half lengthwise.
6. 6. Wash the tomatoes thoroughly as well.
7. 7. Place half a garlic clove into one pepper half.
8. 8. Add a fresh basil leaf.
9. 9. Season the filling with a pinch of salt.
10. 10. Add some freshly ground pepper.
11. 11. Place half a tomato into the pepper half.
12. 12. Repeat the filling process for the second pepper half.
13. 13. Brush the stuffed peppers with some oil.
14. 14. Lightly brush the tomatoes with oil as well.
15. 15. Grease a baking dish with some fat.
16. 16. Place the peppers into the prepared dish.
17. 17. Preheat the oven to 180 degrees Celsius.
18. 18. Bake the peppers in the oven for about 50 minutes.
19. 19. Remove the baking dish from the oven.
20. 20. Sprinkle the dishes with capers.
21. 21. Grate some Pecorino cheese coarsely over the peppers.
22. 22. Serve the dish warm.

Nutrition per serving

• kcal: 185
• Protein: 7 g · Fett/Fat: 12 g · Carbs: 14 g