Caprese Stuffed Grilled Peppers with Balsamic Drizzle

Caprese Stuffed Grilled Peppers with Balsamic Drizzle

Smoky grilled bell peppers filled with melted mozzarella, juicy tomatoes, and fresh basil.

Total 35 min Makes 4 servings Calories 265/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Bell peppers char on the grill until tender-crisp, then get stuffed with mozzarella, cherry tomatoes, and basil for a melty, smoky take on caprese salad. A sweet balsamic drizzle ties the flavors together, making this a light main or a vibrant side for summer cookouts.

Ingredients

  • 4 bell peppers, tops cut off and seeded
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces fresh mozzarella, cut into small cubes
  • 1 1/2 cups cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1/3 cup fresh basil leaves, sliced into ribbons, plus more for garnish
  • 1/4 cup balsamic glaze

Method

  1. Preheat a grill to medium-high heat (about 400°F) and clean the grates.

  2. Cut the tops off the bell peppers, remove the seeds and membranes, and brush the peppers inside and out with olive oil. Season with salt and pepper.

  3. In a medium bowl, toss the mozzarella cubes, cherry tomatoes, minced garlic, and basil ribbons together.

  4. Place the hollowed peppers directly on the grill, cut side up, and grill for 8 minutes to begin softening.

  5. Remove the peppers from the grill and spoon the tomato and mozzarella mixture evenly into each pepper.

  6. Return the stuffed peppers to the grill, cover, and cook until the cheese is melted and the peppers are tender, 7 minutes.

  7. Carefully transfer the peppers to a serving platter and drizzle with balsamic glaze.

  8. Garnish with extra fresh basil and serve warm.

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    Caprese Stuffed Grilled Peppers with Balsamic Drizzle

    Bell peppers char on the grill until tender-crisp, then get stuffed with mozzarella, cherry tomatoes, and basil for a melty, smoky take on caprese salad. A sweet balsamic drizzle ties the flavors together, making this a light main or a vibrant side for summer cookouts.

    35 min 4 servings 265 cal

    Ingredients

    • 4 bell peppers, tops cut off and seeded
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 8 ounces fresh mozzarella, cut into small cubes
    • 1 1/2 cups cherry tomatoes, halved
    • 2 cloves garlic, minced
    • 1/3 cup fresh basil leaves, sliced into ribbons, plus more for garnish
    • 1/4 cup balsamic glaze

    Method

    1. 1

      Preheat a grill to medium-high heat (about 400°F) and clean the grates.

    2. 2

      Cut the tops off the bell peppers, remove the seeds and membranes, and brush the peppers inside and out with olive oil. Season with salt and pepper.

    3. 3

      In a medium bowl, toss the mozzarella cubes, cherry tomatoes, minced garlic, and basil ribbons together.

    4. 4

      Place the hollowed peppers directly on the grill, cut side up, and grill for 8 minutes to begin softening.

    5. 5

      Remove the peppers from the grill and spoon the tomato and mozzarella mixture evenly into each pepper.

    6. 6

      Return the stuffed peppers to the grill, cover, and cook until the cheese is melted and the peppers are tender, 7 minutes.

    7. 7

      Carefully transfer the peppers to a serving platter and drizzle with balsamic glaze.

    8. 8

      Garnish with extra fresh basil and serve warm.