Mozzarella peppers with chunky Italian dressing

Mozzarella peppers with chunky Italian dressing

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(7 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 2
Visit your deli counter and make a special plate to share

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal647
  • fat54g
  • saturates23g
  • carbs13g
  • sugars12g
  • fibre5g
  • protein28g
  • salt3.69g
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Ingredients

  • 2 red pepper
  • 5 sundried tomato, in olive oil
  • handful good-quality olives
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 85g can anchovy, in oil
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • small bunch basil, leaves torn
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 2 x 125g balls buffalo mozzarella, drained and halved
  • balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • selection of antipasti

Method

  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.

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Comments (8)

suekeating's picture
5

Been making it since it came out, always leave out the anchovies and vary the antipasti and salad that go with it. Plus the bread, good with ciabatta but divine with homemade red onion focaccia.

last edited: 16:50, 21st Jun, 2013
teijaandgary's picture
2

Anchovies and sun dried tomatoes add a lot of salt, next time I would wash the anchovies to cut down saltiness

janjones552s's picture
4

Made this as a starter for my Italian dinner party last night. Left out both olives and anchovies as husband wasn't keen, however it still tasted delicious. Just wish I had melted the cheese a little more. Only used half a pepper per person and that was enough.

skudrelita's picture
4

I was a bit scared to make this but actually it was delicious! my friends loved it! I was full after one half of pepper already!

katd90's picture

Made this without anchovies as well, and it was delicious! Although as a starter it's pretty big - enjoyed every bite though! Will definately make this again, might follow Sue's advice and have it as a main meal with ciabatta, a salad and a glass of wine. Very classy :)

suekeating's picture
5

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

carriedownie's picture

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

bethocallaghan's picture
4

I made it without anchovies - it was nice.

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