Marinated Peppers and Mozzarella

  • Whygal Posted: 09/14/11
    Worthy of a Special Occasion

    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!

  • DeeMonty Posted: 03/22/12
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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!

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