Stuffed caprese peppers

Heat oven to 400 degrees.

In a medium-sized bowl, toss mozzarella chunks, garlic, cherry tomatoes, sliced zucchini, olive oil, most of the minced basil, and a pinch of salt.

Place the pepper halves on a rimmed baking sheet lined with parchment paper. Evenly divide the filling among the four pepper halves.

Cook for 25-35 minutes until the peppers are crisp and tender.

Drizzle each pepper half with balsamic vinegar, sprinkle with reserved minced basil and salt if needed.

Serve warm.