Mozzarella peppers with chunky Italian dressing

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1. Heat oven to 220C/fan 200C/gas 7. Cut the peppers in half, scoop out the seeds and white membranes with a spoon and discard. Drizzle the peppers with a little olive oil from the tomato jar, rub all over and season generously. Roast for 20 mins until softened and starting to char.
2. Roughly chop the tomatoes and olives, then mix in a small bowl with 2 tbsp oil from the jar. Cut 4 anchovies lengthways, giving 8 thin strips, then add to the bowl along with the basil leaves. Season with black pepper. Keep the rest of the anchovies in an airtight container in the fridge for up to a week.
3. Take the peppers out of the oven and turn the grill to High. Pour any juice out of the peppers, then spoon in a little of the olive mix. Snuggle a mozzarella half into each pepper and return to the roasting tin. Grill for about 3 mins until the top of the cheese has just softened, but not melted. Put the antipasti on a serving platter and add the peppers. Spoon over the rest of the olive mix and splash with a little balsamic vinegar. Enjoy with bread and a glass of wine.

Serving tip

The beauty of this way of eating is that you're free to mix and match. Try serving the peppers with salami, crumpled slices of prosciutto, marinated artichokes and thinly-sliced toasted ciabatta.

Per serving

647 kcalories, protein 28g, carbohydrate 13g, fat 54 g, saturated fat 23g, fibre 5g, salt 3.69 g

Latest comments and suggestions

• Beth

  16 February 2008

  Beth rated and commented on this recipe

  

  I made it without anchovies - it was nice.

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• Aedara

  15 February 2009

  Aedara rated this recipe

  

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• carriedownie

  18 February 2009

  carriedownie commented on this recipe

  This was gorgeous as a starter! Wow! Will be making again soon!

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• Sue

  08 July 2009

  Sue rated and commented on this recipe

  

  Love this one, been doing it regularly since the recipe came out. We vary the antipasti that go with it, trying different hams and salamis, never put any anchovy in but swap the salad around with peperonata, artichoke, mushrooms in olive oil and it's always been delicious. One day we'll do it as a main meal on the weekend and I'm going to try making ciabatta to go with it. Sue

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Ingredients

• 2 red peppers
• 5 sundried tomatoes , in olive oil
• handful good-quality olives
• 85g can anchovies , in oil
• small bunch basil , leaves torn
• 2 x 125g balls buffalo mozzarella , drained and halved
• balsamic vinegar
• selection of antipasti

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Ingredients

• 2 red peppers
• 5 sundried tomatoes , in olive oil
• handful good-quality olives
• 85g can anchovies , in oil
• small bunch basil , leaves torn
• 2 x 125g balls buffalo mozzarella , drained and halved
• balsamic vinegar
• selection of antipasti

Per serving

647 kcalories, protein 28g, carbohydrate 13g, fat 54 g, saturated fat 23g, fibre 5g, salt 3.69 g

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