Roasted Pepper Caprese

Name: Roasted Pepper Caprese
Ingredients: 3 lb. mixed bell peppers and chiles (any more than 2 hot chiles and the peppers will end up spicy, which is delicious as long as that is what you are going for; a handful of shishitos are great in the mix as well), large peppers seeded, cut off of cores into quarters; 6 garlic cloves, lightly crushed; ⅓ cup extra-virgin olive oil; Kosher salt, freshly ground pepper; 12 oz. fresh mozzarella; Basil leaves (for serving); 1 Tbsp. white balsamic vinegar

3.3

(3)

www.bonappetit.com

Your recipes

Servings: 4

Author : Chris Morocco

italian italian american bell pepper

Ingredients

Remove All · Remove Spices · Remove Staples

3 lb. mixed bell peppers and chiles (any more than 2 hot chiles and the peppers will end up spicy, which is delicious as long as that is what you are going for; a handful of shishitos are great in the mix as well), large peppers seeded, cut off of cores into quarters6 garlic cloves, lightly crushed⅓ cup extra-virgin olive oilKosher salt, freshly ground pepper12 oz. fresh mozzarellaBasil leaves (for serving)1 Tbsp. white balsamic vinegar

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 325°. Toss peppers, chiles, garlic, and oil in a Dutch oven or heavy roasting pan; season with salt and pepper and toss again to coat. Cover and roast, tossing occasionally, until peppers are very tender, 2–2½ hours. Let cool.

Step 2

Arrange half of peppers on a platter. Top peppers with mozzarella and basil. Measure out 3 Tbsp. of the oily juices left behind and transfer to a small bowl (save remaining peppers and their juices for another use; we love them tossed with pasta, layered into sandwiches, or stirred into frittatas). Add vinegar; season with salt. Stir to combine, then drizzle dressing over salad.

Step 3

Do Ahead: Peppers can be roasted 1 week ahead. Cover and chill.