Grilled peppers with cherry tomatoes, mozzarella and basil pesto

Name: Grilled peppers with cherry tomatoes, mozzarella and basil pesto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Balls (125 g each) Mozzarella cheese; 1 red and orange pepper; 10 TABLESPOONS Olive oil; 125 g cherry tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Basil; 2 Garlic cloves; 50 g Parmesan cheese; 50 g Pine nuts

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Balls (125 g each) Mozzarella cheese
1 red and orange pepper
10 TABLESPOONS Olive oil
125 g cherry tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Basil
2 Garlic cloves
50 g Parmesan cheese
50 g Pine nuts

Directions

1
Pour the mozzarella into a sieve, drain well. Carefully squeeze between two layers of kitchen paper. Halve the peppers, clean and wash them, leaving the stalks to stand. Heat 2 tablespoons of olive oil in a large frying pan.
2
Fry the pepper halves with the cut edge downwards for about 2 minutes.
3
Remove from the pan and place in an ovenproof dish with the opening facing upwards. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 12 minutes. Wash the tomatoes.
4
Remove the peppers from the oven, season the inside with salt and pepper. Halve the mozzarella. Carefully press one mozzarella half into each of the pepper halves. Spread the tomatoes on top. Bake again at the same temperature for about 15 minutes.
5
Meanwhile, wash the basil, shake dry, and pluck the leaves from the stalks. Peel garlic and chop roughly. Grate cheese coarsely. Put basil, except for a little bit for garnishing, garlic, cheese and pine nuts into a high mixing bowl and puree finely.
6
Let 8 tablespoons of olive oil run in. Season to taste with salt and pepper.
7
Remove the peppers from the oven and serve with a little pesto. Garnish with basil. Add the rest of the pesto.