Love this quick and easy recipe. However, I did cut the amount of olive oil significantly, just covering the ingredients. Also, tend to eat it while the peppers are still warm!
Marinated Peppers and Mozzarella
Photo: Randy Mayor; Styling: Cindy Barr
Yield: Serves 6 (serving size: about 1/4 cup)
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Amount per serving
- Calories: 83
- Fat: 7.7g
- Saturated fat: 1.8g
- Sodium: 86mg
- 4 cups baby sweet peppers
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, crushed
- 1 teaspoon grated lemon rind
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 3 ounces fresh baby mozzarella balls
- 1/4 cup fresh small basil leaves
- 1 teaspoon fresh lemon juice
- Preheat broiler to high. Arrange sweet peppers in a single layer on a foil-lined jelly-roll pan; broil peppers 4 minutes on each side or until blackened and tender. Cool. Combine peppers, olive oil, garlic, lemon rind, crushed red pepper, salt, and baby mozzarella balls; toss. Cover and refrigerate overnight, tossing occasionally. Let stand at room temperature for 30 minutes. Stir in basil leaves and lemon juice before serving. Serve with a slotted spoon.
- Kitchen Notes: Serve this stunning dish solo as a predinner nosh, or spoon over mixed lettuces for a fresh spin on salad. Reserve excess oil, and toss it with steamed brown rice or noodles.
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Marinated Peppers and Mozzarella Recipe at a Glance
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