Stuffed Pepper Caprese

Stuffed Pepper Caprese

During the summer, many of us just don’t want to cook.  It is too hot and there just isn’t enough time between camp pickups and running errands.  This morning, I quickly chopped up all the vegetables and made the filling.  Later this evening, I filled the peppers and grilled up some shrimp.  It took me 20min to get dinner on the table.  This is also a cute and easy salad to make when you have someone coming over. It’s quick, simple and doesn’t overheat the house.  

Ingredients:IMG_3135.JPG

  • 1 Cup of diced tomato
  • 1 Large pepper
  • 5-6 Fresh basil leaves
  • 1/4 Cup of mini-mozzarella balls or chopped up mozzarella cheese (For a NON-DAIRY?Vegan option I would recommend trying your favorite vegan pepper jack cheese.)
  • 2 Tsp. of aged balsamic vinegar
  • 1 Tsp. of sea salt
  • 1 Tsp. of extra virgin olive oil
  • Optional cracked pepper for taste

 

Directions:

  • Cut the basil leaves into julienne strips.
  • Cut the top off of the pepper and clean the seeds out.
  • Feel free to trim out some of the usable pepper from the top that was cut off.
  • Combine the pepper from the top with the chopped tomato, balsamic vinegar, salt, olive oil and basil to make the pepper filling.
  • Taste to see if you need to adjust the salt or if you want to add cracked pepper.
  • Fill the cleaned pepper with the filling.
  • Serve or enjoy!
http://www.ceglutenfreefoodie.com
Clean Eating Gluten Free Foodie

*Lacto-Vegetarian*

(Non-Dairy/Vegan Option)

21 Day Fix Container Count:2G 1B

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s