Savory Caprese Stuffed Peppers

A delightful fusion of caprese salad and stuffed peppers, featuring juicy cherry tomatoes, basil, and mozzarella, all drizzled with balsamic glaze for a tantalizing flavor boost.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat the oven to 375°F (190°C). Slice the red bell pepper in half lengthwise, removing the seeds and white membrane inside to create a cavity for stuffing. This ensures even cooking and allows the flavors to meld inside the pepper.
2. 2.
   Halve the cherry tomatoes and mix them with torn fresh basil leaves in a small bowl. Toss gently to combine, allowing the basil oils to coat the tomatoes, enhancing their flavor. If you'd like a stronger basil aroma, lightly bruise the remaining whole basil leaves before adding them.
3. 3.
   Fill each pepper half with the tomato and basil mixture, distributing them evenly. Tear the fresh mozzarella into small pieces and tuck them into the tomato mixture. This technique helps the cheese melt evenly, forming delightful pockets of gooeyness when baked.
4. 4.
   Place the stuffed peppers on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20 minutes or until the peppers become tender and the mozzarella is bubbly and lightly golden. Adjust baking time if needed, checking that the pepper is cooked to your preference without over-baking the cheese.
5. 5.
   Remove the peppers from the oven, drizzle with balsamic glaze immediately after baking while they are still hot. The glaze will slightly caramelize from the heat, enriching the dish with sweetness. Let them cool for a few minutes before serving to allow the flavors to meld and to avoid burning your mouth.