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Grilled Stuffed Peppers


  • 3 sweet peppers halved
  • 8 oz mozzarella cheese sliced
  • 1 large tomato chopped
  • 6 sprigs basil
  • Salt and pepper to taste
  • Olive Oil


  • Cut each pepper in half and remove seeds. Fill each pepper with the chopped tomato, and drizzle olive oil over the top of the tomatoes.
  • Add a slice of mozzarella on top of the tomatoes, and then add a dash of salt and pepper and a sprig of basil.
  • Place the filled pepper halves on a hot grill, but not directly over the flame. Cover and grill for about 30 minutes, or until the pepper is soft.
  • Use red, yellow, or green bell peppers, or Italian or Hungarian sweet peppers.


Seasonal Cook’s Notes: Let food freedom ring! What are you cooking up with local foods for the Fourth? Send us your photos and links to the recipes you used, and we’ll share them with our 1,000+ Facebook followers. If you’d like to include your name, location, and a caption for your photo, we’ll share that as well. Send to info@thelandconnection.org.