Baked Red Peppers Caprese

For a tasty and keto-friendly take on the classic Caprese salad, try these Baked Red Peppers Caprese. They are baked until soft and bubbly after being filled with fresh mozzarella, basil, and cherry tomatoes.

Ingredients:

• 2 large red bell peppers
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls, halved
• 2 tablespoons chopped fresh basil
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

Instructions:

Preheat the oven to 375F 190C

Cut the red bell peppers in half lengthwise and remove the seeds and membranes

In a bowl, combine the halved cherry tomatoes, halved fresh mozzarella balls, chopped fresh basil, balsamic vinegar, extra virgin olive oil, salt, and pepper

Stuff each red bell pepper half with the tomato and mozzarella mixture

Place the stuffed red bell peppers on a baking sheet lined with parchment paper

Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly

Remove from the oven and let cool for a few minutes before serving

Enjoy your Baked Red Peppers Caprese!