Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
The peppers must first be blackened and blistered over an open flame or under the broiler to loosen the skins. The peeled pepper halves are then stuffed with fresh mozzarella or mild feta for this simple Provençal first course. Garnish them with anchovy fillets and olives, and then drizzle with herbed red pepper oil.
Serves 8 (serving size: 1 filled pepper half)
1. Combine first 4 ingredients in a small bowl. Let stand 15 minutes.
2. Preheat broiler.
3. Place bell peppers on a foil-lined baking sheet. Broil 18 minutes or until blackened on all sides, turning occasionally. Wrap bell peppers in foil; let stand 10 minutes. Peel and seed bell peppers; halve lengthwise. Arrange pepper halves, cut sides up, on a platter. Top each pepper half with 1 cheese slice; fold pepper over cheese. Top evenly with anchovy fillets. Sprinkle with salt, black pepper, and olives. Drizzle oil mixture evenly over peppers.