Stuffed Bell Pepper with Mozzarella

Bryan and I don’t eat bell peppers much. I was a bit hesitated to make this side dish. Surprisingly, Bryan and I both love the peppers. The peppers looked incredible. The juice and cheese almost oozed out. The pepper was smoky, cheesy, and sweet. And, there was a hint of tartness from the balsamic vinegar. It was an amazing side dish! I am very happy that I gave this recipe a try.

Stuffed Bell Pepper with Mozzarella (Adapted from My Private Kitchen)

2 – 3 servings


–   3 bell peppers (any color)

–   6 ounce low-moisture mozzarella cheese

–   6 teaspoons grated Parmesan cheese

–   4 – 5 garlic gloves (thinly sliced)

–   ¼ cup balsamic vinegar

–   2 tablespoons olive oil

–   salt


  1. Preheat oven to 350˚F.
  2. Clean and cut each bell pepper in half, leave the stem intact. Remove the seeds and innards. Place the bell peppers on a baking pan or sheet with the open side up, like a cup. Set aside.
  3. Cut the mozzarella into ¼-inch thick square slices. Shape the cheese that each slice can fit into each bell pepper in one layer.
  4. In a small bowl, combine balsamic vinegar and olive oil. Mix well.
  5. In each bell pepper, put in a few slices of garlic. Dip the mozzarella slices into the balsamic mixture, and stuff one slice of cheese into each pepper. Season each bell pepper with little bit salt. Add ½ teaspoon of balsamic mixture in each pepper. Top each pepper with 1-teaspoon grated Parmesan cheese.
  6. Bake in the oven for 30 – 35 minutes. Serve immediately.


  1. To make sure nothing would be leaking out of the peppers, you can put a slice of garlic at the bottom of the pepper for balance.

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