These beautiful peppers combine the flavors of a traditional Caprese salad with tender-crisp red peppers for a delicious and easy side dish. Recipe from Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance.

1½ teaspoons olive oil
1½ teaspoon of red wine vinegar
Sugar substitute equal to ¼ teaspoon of sugar
1 clove garlic (1/8 ounce), peeled and minced (1 teaspoon)
1 cup mozzarella cheese, cut into ½-inch cubes (5 ounces)
8 ounces cherry tomatoes, cut in half or quartered if large (1½ cups)
Salt and black pepper to taste
¼ cup total fresh basil leaves, shredded, divided
3 medium red bell peppers (6 to 7 ounces each as purchased), cut in half lengthwise, seeds and membranes removed

Preheat oven to 375°F.

Mix together the olive oil, vinegar, sweetener, garlic, cheese, tomatoes, salt and pepper, and half the basil. Place pepper halves in shallow baking pan. Fill with tomato/cheese mixture and pour any remaining liquid over tops. Bake for about 35 minutes or until peppers are tender-crisp; scatter remaining basil on top and serve hot.

Makes 6 servings.
Per serving ~ Protein: 5.8g; Fiber: 2.1 g; Fat: 6.5 g; Calories: 105; Total Carbs: 7g; Net carbs: 4.9g

Preparation time: 10 minutes active; 45 minutes total

Pin it >

(C) 2014, Judy Barnes Baker,

Print Friendly, PDF & Email

Judy Barnes Baker

The working title for my first book was, “You’ll Never Know What You Are Missing.” It summed up my goal: to make eating for health synonymous with eating for pleasure. Once you discover the secret, you will find that the very best food for weight management, longevity, the treatment and prevention of disease, and over-all health and happiness is also the most sumptuous, satisfying, and indulgent way of eating the world has to offer. You are invited to the feast. Enjoy!
0 0 votes
Article Rating
Notify of
Newest Most Voted
Inline Feedbacks
View all comments
Judy Barnes Baker
10 years ago

Thanks for the comment, Robin. Red peppers best baked just until they are tender, but still crisp. So much better than the old way of baking them until they are soft and mushy!

Robin Hinton
10 years ago

These look delicious and I love red peppers!

Judy Barnes Baker
10 years ago

Thanks for the comments, Judith and Eric. I love this recipe and I think you will too.

10 years ago

What a brilliant idea: a cheesy, gooey way to eat your veggies!! Yum.

10 years ago

Beautiful! I don't think I'll wait until my basil is ready to pick to make this lovely dish. Thank you for the recipe!