Prep 15 mins
Cook 8 hrs
very low-calorie, refrigeration time is overnight, and standing time is 30 minutes.
- 946.36 ml baby sweet peppers
- 118.29 ml extra-virgin olive oil
- 3 garlic cloves, crushed
- 4.92 ml grated lemon rind
- 2.46 ml crushed red pepper flakes
- 2.46 ml salt
- 85.04 g baby mozzarella cheese (balls)
- 59.14 ml fresh small basil leaves
- 4.92 ml fresh lemon juice
- Preheat broiler to high.
- Arrange the baby peppers in a single layer on a foil-lined jelly roll pan, and broil peppers for 4 minutes on each side or until blackened and tender.
- Cool, Combine peppers, olive oil, garlic cloves, lemon rind, red pepper, salt,and mozzarella balls, and toss.
- Cover, and refrigerate overnight, tossing after 6 hours.
- Let stand at room temperature for 30 minutes.
- Stir in basil leaves, and lemon juice before serving.
- Serve with a slotted spoon.
I loved this! Love colored bell peppers. Flavor combination is perfect and and prep is very easy. Served with asparagus, Sourdough Onion Rye Bread, roasted asparagus, and Oven Denver Omelet. Thank you for sharing.
Wow, what a great recipe and low carb as well! It's also a wonderful hot weather meal addition....I made this in the evening, after the sun lost it's punch, and we had it the next night for dinner, along with grilled pork chops. So quick, easy and delicious. We're having the leftovers with grilled fish tonight...can't wait! Thanks so much WC for posting this recipe :)
OH WOW this recipe is crazy good! I used a red and yellow bell pepper cut into large chunks (grocer didn't have any baby sweet peppers) and cut small pieces from a larger ball of fresh mozzarella. Each of these ingredients perfectly compliments the others; the sweet peppers and creamy cheese are delightful, you get the great flavor of the crushed red pepper but it's not really spicy, and the little bit of lemon juice and zest gives a nice brightness. Served this with crusty bread, salad, and wine of course ;) I'd give more than 5 stars if I could - thanks for sharing a keeper!