Caprese-Stuffed Bell Peppers and Mushrooms

INGREDIENTS

bell peppers, halved and membranes and seeds removed

portobello mushrooms, stem removed and cleaned

heirloom tomatoes, diced

fresh mozzarella cheese, diced (I used the little balls)

fresh basil, chopped

1 large clove of garlic, minced

balsamic vinegar

olive oil

salt

pepper

red chili flakes

METHOD

1. In a large bowl, combine tomatoes, mozzarella, basil, garlic, balsamic vinegar, olive oil, salt, pepper, and chili flakes. Toss. Taste and adjust for seasoning. Set to the side.

2. Season veggies with olive oil, salt, and pepper. Cook on the grill or roast in the oven at 400 degrees F convection or 425 degrees F regular.

3. Spoon some capers mixture into the bell peppers and mushrooms. Enjoy!