Name: Mozzarella peppers with chunky Italian dressing
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 red peppers; 5 sundried tomatoes in olive oil; handful good-quality olives; 85g can anchovy 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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Mozzarella peppers with chunky Italian dressing

Mozzarella peppers with chunky Italian dressing

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4 out of 5.8 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

2 red peppers
5 sundried tomatoes

in olive oil
handful good-quality olives
85g can anchovy

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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Nutrition: per serving

kcal647
fat54g
saturates23g
carbs13g
sugars12g
fibre5g
protein28g
salt3.69g

Method

step 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.
step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, April 2006

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A star rating of 4 out of 5.8 ratings

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