Caprese-Stuffed Peppers
Stuffed Peppers w Caprese

I’ve been making this meal for decades. It is filling, vegetarian and showcases summer’s harvest.

2 large red peppers – halved, ribs and seeds removed (look for peppers that can sit on their sides without tipping over)
2 tomatoes – cubed
1 ball of mozzarella – cubed
2 cloves of garlic – minced
6-10 basil leaves – torn or cut into small pieces
2 TB. balsamic vinegar
2 TB. olive oil

Pre-heat oven to 375 degrees. Place pepper halves on a baking sheet, cut side facing up. Toss the rest of the ingredients together and spoon even amounts into pepper halves. Bake in the  oven for 25-30 minutes, or until the cheese stars to bubble and a knife easily slips into the peppers.

Steamed Green Beans

1 lb. green beans, trimmed and halved if very long
1 Tb. butter
salt and pepper

Over medium-high heat, place beans in a steamer basket set in a pot with enough water to almost touch the beans, cover. It should take between 5-10 minutes for the water to come to a boil and steam the green beans until they are tender, but keep an eye on them so they don’t overcook and become limp. Remove from basket and toss with butter, salt and pepper.