Peppers with mozzarella

Ingredients for 1 servings:

• 1 pointed pepper, red, approx. 180 g
• 1 pointed pepper, yellow or orange, approx. 90 g
• 35 g peas, frozen
• 125 g mini mozzarella
• 1 tbsp extra virgin olive oil
• 1 tbsp, leveled salad seed mix (e.g. sunflower seeds, pumpkin seeds, flax seeds)
• some basil leaves
• Salt and pepper from the mill

Instructions

Working time approx. 12 minutes; Total time approx. 12 minutes

a refreshing dinner for the warm season

Wash the peppers. Remove the stem, light-colored inner walls, and seeds. Halve the red pepper lengthwise and place on a plate. Dice the yellow or orange pepper and place in a bowl. Remove the peas from the freezer and add them to the bowl with the peppers to thaw. Note: I like to use the peas as is for dishes like this. If you don’t like that, boil the peas for about 2-3 minutes, drain them, and then add them to the bowl with the peppers. Remove the mozzarella from the liquid, cut each into 4 slices, and add to the bowl. Season with salt and pepper and mix thoroughly. Spoon the mixture into the pepper halves and sprinkle with the salad seed mixture. Grind a little pepper over the top and drizzle with olive oil. Cut the basil leaves into strips and serve garnished with the pepper halves.