3 bell peppers

1 T. olive oil

5 – 6 oz.  fresh mozzarella cheese, cubed

8-12 cherry tomatoes, halved or quartered

Half of a red onion, thinly sliced

A generous handful of fresh basil leaves

Salt

Freshly ground black pepper

 

Halve the peppers, remove the seeds. Brush the pepper halves with oil, both inside and out, and place snugly next to each other in an oven dish. Divide mozzarella cubes, halved or quartered cherry tomatoes, onion slices and half of the basil leaves between the pepper halves. Season with salt and pepper and drizzle with olive oil. Bake in the middle of a 180 C/350 F for 30-40 minutes, until mozzarella has melted. Sprinkle the rest of basil leaves on top, drizzle with some more olive oil and serve with a crusty bread.