What a great appetizer or salad! I used 2 cups of large diced roasted red and yellow peppers as that is what I had on hand but followed the rest of the recipe as written. The baby peppers would make a nicer presentation for company. Next time I will serve a small piece of fresh baguette to soak up the wonderful marinade! The lemon added just enough flavor to make this dish pop!
Marinated Peppers and Mozzarella
Whygal Posted: 09/14/11
DeeMonty Posted: 03/22/12
This was so oily even when served with a slotted spoon. Also, the sweet peppers made a nice presentation with the stems on, but they were a pain when you were eating it. I was really excited to make this, but overall there was not much flavor.
LoveCookingLite Posted: 01/01/13
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!