I fell in love with this Stuffed Roasted Bell Peppers recipe the minute I saw it in Cooking Light Magazine. Roasted Bell Peppers stuffed with mozzarella cheese and mediterranean olives, finished off with anchovies and thyme. I’m drooling just thinking about this wonderful tasting dish.
The peppers must first be blackened and blistered over an open flame or under the broiler to loosen the skins. The peeled pepper halves are then stuffed with fresh mozzarella or mild feta for this simple Provençal first course. Garnish them with anchovy fillets and olives, and then drizzle with herbed red pepper oil.
The beauty of this recipe is its simplicity. Its all about the marriage of 6 ingredients that go so well together. It is important to use really fresh produce and the best quality olive oil you can lay your hands on.
Ali in the Valley
Stuffed Roasted Bell Peppers…
Recipe Inspired from Cooking Light Magazine.
2 tablespoons extra-virgin olive oil
1/2 teaspoon fresh thyme leaves
1/8 teaspoon ground red pepper
1/8 teaspoon crushed red pepper
2 small red bell peppers
2 small yellow bell peppers
4 ounces fresh mozzarella cheese (at room temperature, cut into 8 slices)
4 anchovy fillets (drained and halved)
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces pitted mixed Mediterranean olives
Combine first 4 ingredients in a small bowl. Let stand 15 minutes.
Place bell peppers on a foil-lined baking sheet. Broil 18 minutes or until blackened on all sides, turning occasionally. Wrap bell peppers in foil; let stand 10 minutes. Peel and seed bell peppers; halve lengthwise. Arrange pepper halves, cut sides up, on a platter. Top each pepper half with 1 cheese slice; fold pepper over cheese. Top evenly with anchovy fillets. Sprinkle with salt, black pepper, and olives. Drizzle oil mixture evenly over peppers.