Both tomatoes and bell peppers are refreshing, and when you add some mozzarella to the mix the results are fine indeed. This recipe is drawn from a collection assembled by the editors of La Cucina Italiana, and will serve 4.

• 4 large firm round tomatoes, weighing 1 1/3 pounds (600 g) in all
• One or more ripe bell peppers of the color you prefer, weighing about a pound (400 g) in all
• A small onion or a shallot
• 2 ounces (50 g) mozzarella, finely diced
• Olive oil
• Minced parsley
• Salt & Pepper to taste
• A clove of garlic

Wash the tomatoes, slice them in half, and discard the seeds and juice therein. Use the back of a spoon to press the tomato flesh down, thus obtaining hollows. Salt the cavities and invert the tomatoes over a sheet of paper towel; leave them this way for a half hour, while the salt draws some of the moisture from the tomatoes.

In the meantime, stem, seed, rib and chop the peppers. Finely slice the onion and mince the garlic; heat three tablespoons of olive oil, add the onions and garlic, and then the peppers and sauté the mixture, covered for 15 minutes, stirring things around every now and then. When they have finished cooking salt them to taste.

Preheat your oven to 380 F (190 C). Pat the cavities of the tomatoes dry, and arrange them on an ovenproof serving dish. Sprinkle the mozzarella over the bottoms of the tomatoes, and then the pepper mixture, cover the dish with aluminum foil, and bake the tomatoes in the lower part of the oven for 15 minutes. Garnish them with the parsley and they're ready.

A printer-friendly version of this recipe.
Other stuffed vegetables

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