Please enter more than 2 characters
- Mozzarella Peppers
By Nutri People
2 red peppers
Small bunch basil, roughly chopped
balls low-fat mozzarella, drained and halved
Omega Excellence Organic Wild Pomegranate Balsamic Vinegar
Selection of antipasti
Heat the oven to 220°C.
Cut the peppers in half, scoop out the seeds and white membranes with a spoon and discard. Brush the peppers with a little
oil and season. Roast for 20 minutes.
Roughly chop the
and olives, then mix in a small bowl with
balsamic vinegar. Cut the anchovies lengthways into thin strips, then add to the bowl with the basil leaves. Season with black pepper.
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
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.
Put the antipasti on a serving platter and add the peppers. Spoon over the rest of the
mix and splash with a little balsamic vinegar.
Send to a friend
Blackberry and Coconut Squares
Antioxidants enhance cardiovascular health and metabolism
Nutrient focus on pomegranate
Pomegranate Balsamic Salmon
Recently added nutrients:
Related nutrients list empty
Nutrients related to this article
terms & conditions
copyright nutri people 2011