Peppers stuffed with cheese and zucchini

Ingredients:

• 4 large red peppers, halved lengthwise (seeds removed)
• 300 g sliced ​​mozzarella
• 1 finely chopped zucchini
• 4 tablespoons pesto sauce
• 12 cherry tomatoes, halved
• 4 finely chopped garlic cloves
• 2 tbsp. l. olive oil
• 500 g boiled rice
• 4-5 tbsp finely chopped parsley and basil
• Salt and ground black pepper

Preparation:

1. Preheat oven to 200°C. Season the inside of the peppers with salt and pepper and place them cut-side up on a baking sheet.
2. Combine mozzarella with zucchini, pesto, tomatoes, and garlic. Season with salt and pepper. Stuff the pepper halves. Drizzle with oil and bake for 15-20 minutes.
3. Meanwhile, heat the remaining oil in a large nonstick skillet, add the rice, and sauté over low heat for 3-4 minutes. Add the herbs, stir, and remove from heat. Season with salt and pepper and serve warm with the stuffed peppers.