INGRIENDIENTS:
- 2 large red bell peppers, halved + deseeded
- 1 cup chopped roma tomatoes (around 2)
- 1.5 cups gourmet garlic croutons, coarsely crushed
- 3/4 cup bruschetta sauce (I like to use the Fresh Bruschetta Sauce from Trader Joe's for my lazy days)
- 2/3 cup shredded mozzarella, romano, and asiago
- grated parmigiano reggiano to taste
1. Pre-heat oven to 350° F
2. Place pepper halves on oiled baking sheet. In a medium sized bowl, combine tomato, bruschetta sauce, cheese and croutons, then mix. Stuff the mixture into the red peppers, compacting lightly.
3. Bake uncovered for about 25-30 minutes, or until cheese is melted and tops are golden brown.
4. Sprinkle the grated parmigiano reggiano on top and enjoy!
If you want to add a bit of umph to this meal, lay the stuffed pepper on top of argula salad mix that has been tossed lightly with a balsamic vinaigrette reduction.
Enjoy!
xoxo