This is the last time you'll get sweet peppers from the farm and we'll be harvesting a big variety of them this week to glean the fields. This recipe can be substituted with ANY sweet pepper :D
INGREDIENTS: 4 bell peppers, halved and cored 1 tbsp. extra-virgin olive oil Kosher salt Freshly ground black pepper 1/2 c. pizza sauce 2 c. shredded mozzarella 1/2 c. finely grated Parmesan 1/3 c. mini pepperoni 1 tbsp. chopped parsley
INSTRUCTIONS:
Preheat oven to 350°. On a sheet tray, drizzle peppers with olive oil and season with salt and pepper.
Spoon sauce onto each pepper half. Sprinkle with mozzarella and Parmesan and top with pepperoni. Bake for 10 to 15 minutes, until the peppers are crisp-tender and the cheese is melted.
Garnish with parsley before serving
