Marinated Peppers and Mozzarella
Bring vibrant Mediterranean flavors to your table with this irresistible recipe for Marinated Peppers and Mozzarella. Roasted red and yellow bell peppers, tender fresh mozzarella balls (ciliegine), and fragrant basil come together in a luxurious olive oil marinade infused with garlic, oregano, and a hint of red pepper flakes for subtle heat. This easy yet elegant dish is finished with an optional splash of balsamic vinegar for a touch of tang and served with crusty bread or crackers, making it a perfect appetizer, snack, or light party dish. With just 15 minutes of prep and a quick roast in the oven, this versatile recipe is all about bright flavors, simple techniques, and gourmet results. Whether you're entertaining guests or craving a Mediterranean-inspired snack, this marinated masterpiece is sure to impress!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 pieces red bell peppers
- 2 pieces yellow bell peppers
- 8 ounces fresh mozzarella balls (ciliegine)
- 0.25 cup extra-virgin olive oil
- 2 pieces garlic cloves
- 10 pieces fresh basil leaves
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon balsamic vinegar (optional)
- 1 loaf/box crusty bread or crackers (for serving)
Instructions
Preheat your oven to 425°F (220°C).
Place the red and yellow bell peppers on a baking sheet lined with parchment paper.
Roast the peppers in the preheated oven for 15-20 minutes, turning them occasionally, until the skins are charred and blistered.
Remove the peppers from the oven and transfer them to a large bowl. Cover tightly with plastic wrap and let them steam for 10 minutes to loosen the skins.
Peel off the charred skins from the peppers. Remove the seeds and stems, then slice the peppers into thin strips.
In a large mixing bowl, combine the sliced roasted peppers, mozzarella balls, and 10 basil leaves (tear the leaves if they are large).
Finely mince the garlic cloves and add them to the bowl.
Drizzle the mixture with olive oil. If desired, add balsamic vinegar for extra tanginess.
Season the mixture with dried oregano, red pepper flakes, salt, and ground black pepper. Gently toss everything to coat evenly.
Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour to let the flavors meld together. Stir occasionally during this time.
Before serving, let the dish come to room temperature for about 15 minutes to enhance the flavors.
Serve the marinated peppers and mozzarella alongside crusty bread or crackers. Enjoy!
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 10.9 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 424 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
