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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Marinated Peppers and Mozzarella

Cooking Light SEPTEMBER 2011

  • Yield: Serves 6 (serving size: about 1/4 cup)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 83
  • Fat: 7.7g
  • Saturated fat: 1.8g
  • Sodium: 86mg

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Marinated Peppers and Mozzarella Recipe