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Red Peppers With Mozzarella



4 large red peppers,

8 balls of fresh mozzarella,

50 gr. anchovies, drained and chopped,

10 black olives, chopped pitted

2 cloves garlic, crushed,

15 gr. capers, drained and chopped,

1 tablespoon chopped basil,


1 tablespoon balsamic vinegar


- Preheat the oven grill to high temperature. Cut the peppers in half, remove seeds and the outside.

- Brush a pan with some olive oil and put in the peppers cut side down. Pour over a little more olive oil and bake for about 15 minutes, until blackened their skin.

- Turn the peppers upside down and put in the garlic.

- Pour a little more olive oil and bake for 10 minutes, until peppers are very soft.

- Fill the peppers with mozzarella, olives, anchovies and capers and place on top the basil.

- Bake for another 1 minute.

- Beat half a cup of olive oil with balsamic vinegar, salt and pepper and pour the mixture of peppers.


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