Tomato and Mozzarella Stuffed Baked Peppers
In the peppers, the immune-strengthening vitamin C is found in higher quantities. They also provide vitamin A, which strengthens vision, especially in the dark, and ensures healthy and beautiful skin. The protein-rich mozzarella supports muscle building and, together with the minerals calcium and phosphorus, is important for strong bones and healthy teeth.
Tomato rice goes very well with baked peppers as a side dish. The filling can also be made from zucchini, mushrooms, corn or other vegetables that you have available.
Preheat the oven to 200°C (approximately 400°F) upper and lower heat. Grease an ovenproof dish with 1-2 tablespoons oil.
Rinse the peppers, cut in half, wipe dry and place in the dish.
Rinse the tomatoes and place with the diced mozzarella into the pepper halves. Peel the garlic and mash finely with the remaining oil. Drizzle over the peppers and tomatoes, season with salt and pepper and bake in the preheated oven for about 20 minutes. Remove from the oven, sprinkle with lemon juice and Parmesan. Serve garnished with basil.