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Recipes - Mozzarella Peppers

By Nutri People


  • 2 red peppers
  • 5 sundried tomatoes
  • 15 olives
  • 4 anchovies
  • Small bunch basil, roughly chopped
  • 2 x 125g balls low-fat mozzarella, drained and halved
  • 2tbsp Omega Excellence Organic Wild Pomegranate Balsamic Vinegar
  • Selection of antipasti


  1. Heat the oven to 220°C.
  2. Cut the peppers in half, scoop out the seeds and white membranes with a spoon and discard. Brush the peppers with a little olive oil and season. Roast for 20 minutes.
  3. Roughly chop the tomatoes and olives, then mix in a small bowl with 2tbsp olive oil and 1tsp balsamic vinegar. Cut the anchovies lengthways into thin strips, then add to the bowl with the basil leaves. Season with black pepper.
  4. 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. Add a mozzarella half into each pepper and return to the roasting tin. Grill for about 3 minutes until the top of the cheese has just softened, but not melted.
  5. 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.

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