Preheat oven to 375 degrees.
In a large bowl, whisk together oil, vinegar, garlic, salt and pepper.
Add tomatoes, mozzarella and basil and toss together. Make sure that the cherries and the mozzarella have time to absorb the flavors of the balsamic vinegar mixture.
Fill each pepper with the mix and place in a baking pan uncovered. Bake until tender, about 40 minutes.
Buy large and square red bell peppers to make stuffing easier. Of course, you will want to choose fresh mozzarella cheese whenever possible. This recipe was given to me by a woman at church. Apparently, it originates from Sunset Magazine.
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|Serving Size: 1 Serving (165g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 67 (48%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 24.2mg||7 %|
|Sodium 246.6mg||9 %|
|Potassium 313.8mg||8 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 5.8g|
|Protein 10.5g||15 %|
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Calories per serving: 140
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