Peppers Stuffed with Tomatoes and Mozzarella

3 red bell peppers

For the stuffing:

1 1/2 tsp extra-virgin olive oil

1 1/2 Tbsp balsamic vinegar

1 clove garlic, minced

salt and freshly ground pepper to taste

1/4 lb. cherry tomatoes, stemmed and halved

1 cup mozzarella cheese, cubed

1/2 cup loosely packed fresh basil leaves, cut into thin strips

Cut the peppers in half lengthwise. Remove the seeds and the ribs. Cut a thin slice from the rounded side of each half if necessary so that it will sit upright in the baker. Set aside.

Preheat oven to 375 degrees Fahrenheit. In a large bowl, whisk together olive oil, vinegar, garlic, salt and pepper. Add the tomatoes, mozzarella and basil, and mix together. Fill each pepper with the tomato-mozzarella stuffing. Place in oven and bake until the peppers are tender, about 40 minutes.

Serves 4.