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🍽️ Bell Peppers Stuffed with Vegetables and Herbs

352 kcal · 30 min · 4 servings

Ingredients

• 4 red bell peppers
• Fat (for the dish)
• 250 g yellow cherry tomatoes
• 80 g black, pitted olives
• 3 sprigs basil
• 3 sprigs oregano
• 3 sprigs parsley
• 2 sprigs mint
• Olive oil
• 5 tbsp freshly grated Parmesan
• 1 ball Mozzarella (125 g)
• Salt
• Pepper (from the mill)
• Balsamic vinegar (for drizzling)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius using top and bottom heat.
2. 2. Wash the bell peppers thoroughly.
3. 3. Cut the bell peppers in half lengthwise.
4. 4. Remove the seeds and white inner membranes from the pepper halves.
5. 5. Place the pepper halves with the curved side facing down into a lightly greased baking dish.
6. 6. Wash the tomatoes.
7. 7. Let the tomatoes and olives drain.
8. 8. Rinse the herbs briefly under running water.
9. 9. Shake the herbs dry.
10. 10. Pluck the leaves off the stems.
11. 11. Peel the garlic.
12. 12. Finely chop the garlic.
13. 13. Mix the chopped garlic with the herb leaves, 3 tablespoons of olive oil, and the Parmesan.
14. 14. Drain the mozzarella.
15. 15. Tear the mozzarella into small pieces.
16. 16. Distribute the mozzarella pieces, tomatoes, and olives into the pepper halves.
17. 17. Place the herb mixture over the filling.
18. 18. Season the dish with salt and pepper.
19. 19. Bake the stuffed peppers in the preheated oven for about 20 minutes.
20. 20. Plate the finished peppers.
21. 21. Drizzle the peppers with a little olive oil and basil balsamic vinegar before serving.

Nutrition per serving

• kcal: 352
• Protein: 12 g · Fett/Fat: 29 g · Carbs: 10 g