Green Pepper Cups with Cooked Caprese Salad

Name: Green Pepper Cups with Cooked Caprese Salad
Yield: Serves 4
Ingredients: 2 green peppers, halved and deseeded; 2 Tbsp olive oil; 6—8 small tomatoes; 6—8 bocconcini (small round mozzarella balls); 1 round feta cheese, cubed; a few sprigs of fresh mint leaves; 4 Tbsp finely chopped fresh basil or baby spinach leaves; salt and pepper to taste; a pinch of sugar; a pinch of dried origanum

Preparation info

Serves
4

Difficulty
Easy

Appears in

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

About

Ingredients

2 green peppers, halved and deseeded
2 Tbsp olive oil
6—8 small tomatoes

Side dish
Vegetarian
Gluten-free
Spicy

Method

Preheat the oven to 180°C.
Rub the outside of the green peppers with the olive oil.
Place the peppers, cut-side side down, on a baking tray and bake for about 15 minutes or until softened.
Spoon the tomatoes, bocconcini, feta