Roasted Peppers & Smoked Mozzarella
Prep time
Cook time
Total time
A wonderful alternative to the classic Caprese Salad as we transition away from vine ripened tomatoes.
Serves: 4 to 6
  • 4 red bell peppers, firm and free from any obvious blemishes - washed and dried
  • 8 ounces of smoked Mozzarella, sliced ¼ inch thick
  • Basil leaves
  • Extra Virgin Olive Oil
  • 2 plump garlic cloves, peeped and sliced
  • Sea Salt
  • Freshly ground black pepper
  1. Arrange an oven rack ⅓ down from the top and preheat the broiler for 10 to 15 minutes.
  2. Line a heavy duty baking sheet with aluminum foil, have a pair of long handled tongs set nearby
  3. Arrange the clean peppers on the baking sheet, place the baking sheet on the shelf in the oven. Keep the oven door open.
  4. Watch carefully as the peppers begin to blacken, once the top portion of each pepper is blackened, turn with the tongs and perhaps adjust on the baking sheet to be sure that the peppers are positioned under the hottest parts of the broiler. Continue adjusting the peppers until they are all completely charred. Remove the tray, using the tongs place the peppers in either a large bowl which you shall cover with a plate or in a paper bag folding the top down to enclose the peppers. Allow the bowl or bag to sit in the kitchen sink until the peppers have cooled. This will allow the charred skin to loosen from the actual pepper making removal of the charred skin a bit easier.
  5. Place about ⅓ of a cup of the evoo, salt, pepper, sliced garlic and a few torn basil leaves in a glass or ceramic bowl - set aside
  6. Taking one of the cooled peppers at a time, pull out the stem and seeds, rub off the charred skin. This takes a bit of time and patience, so do so carefully. Often a dry paper towel is helpful in rubbing off some of the remaining skin or seeds. Do not run under water as this will reduce the intensity of the roasted flavor. Repeat the process with the remaining peppers.
  7. Slice the prepared peppers lengthwise and about 1 to 1½ inches wide. Place the strips into the olive oil mixture, stir and allow to marinate for at least 3 hours, preferably overnight.
  8. Select a serving platter and begin to arrange the marinated roasted peppers and sliced smoked mozzarella on the platter, using the marinating oil as well. Drizzle a bit more of the extra virgin olive oil over the platter, season with additional salt & pepper and garnish with a few basil sprigs. The dish benefits from sitting at room temperature for about 2 hours prior to serving.
Recipe by LaBellaSorella at