Roasted bell peppers stuffed with cheese, tomatoes and black olive

I beleive it is the season for vegetable grills. Here is a nutritious and light summer grill!

  • 2 medium yellow bell peppers
  • 2 medium orange bell peppers
  • 1 small zucchini (diced)
  • 4 fresh green onions (chopped)
  • 10 black olive (stoned)
  • 50 gr white cheese (cut in cubed)
  • 10 cherry tomatoes
  • fresh basil leaves
  • salt, black pepper flakes
  • extra virgin olive oil
  •  
    Cut the bell peppers in half lengthwise right through the stem, leaving a bit of stem attached to each half. Cut out the cores, seeds, and ribs from the interiors of the peppers, leaving the stems. Sprinkle the insides of the bell peppers with salt and black pepper.     
    Spoon the filling (diced zucchini, chopped green onion, stoned black olive, white cheese, cherry tomato) equally into each pepper cavity.
    Place them to a parchment paper covered tray. Pour each bell pepper extra virgin olive oil.
    Put the stuffed bell peppers to a 220° C pre-heat grill and cook until tender for about half an hour.
    Remove the bell peppers to a serving platter. Sprinkle with basil leaves and serve immediately.
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    1 Response to Roasted bell peppers stuffed with cheese, tomatoes and black olive

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