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Sweet bell peppers are the perfect addition to any garden - and any meal! These veggies don't require much space to grow, so it's easy to squeeze them into your patch. As far as fertilizing and watering is concerned, treat them the same as you would tomatoes.
Raw or cooked, bell peppers have tons of healthy vitamins and, unlike others of their kind, they're not spicy, which makes them super versatile. The variety of colors can bring visual interest to many types of meals and keep your table looking fresh. Here's an easy Italian-inspired recipe to try with your homegrown peppers.
Baked red peppers and baby tomatoes with mozzarella on pasta Serves 4 Ingredients: 4 large red peppers 16 fresh basil leaves 10 ounces of cherry or grape tomatoes Salt and pepper Olive oil ⅓ pound of mozzarella pearls Tagliolini or tagliatelle pasta, cooked Parmesan cheese
Directions: Preheat your oven to 375 degrees. Cut the red peppers in half lengthwise and get rid of the core and the seeds. Move them with the open centers facing up onto a baking sheet lined with parchment paper. Place a basil leaf and tomatoes in each half. Add salt and pepper, then sprinkle on olive oil. Pop them in the oven and bake for 30 to 40 minutes, until the peppers are soft. Take them out, then put the mozzarella balls inside the halves. Top each one off with another basil leaf, serve over hot pasta and sprinkle on some Parmesan cheese. Delicious!