Best 3 Twice Grilled Peppers With Buffalo Mozzarella And Caper Basil Vinaigrette Recipes

Twice grilled peppers with buffalo mozzarella and caper basil vinaigrette is a delectable vegetarian dish that combines the smokiness of grilled bell peppers with the creamy richness of buffalo mozzarella and the tangy freshness of a caper basil vinaigrette. This dish is not only visually stunning, with the vibrant colors of the bell peppers contrasting with the ivory white of the mozzarella, but it also offers a delightful balance of flavors and textures that will leave you craving more. Whether you're looking for a flavorful side dish, a light lunch, or an impressive vegetarian main course, this recipe is sure to hit the spot.

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GRILLED PEPPERS WITH MOZZARELLA & CAPER-BASIL VINAIGRETTE

Grilled Peppers With Mozzarella & Caper-Basil Vinaigrette image

Make and share this Grilled Peppers With Mozzarella & Caper-Basil Vinaigrette recipe from Food.com.

Provided by Sharon123

Categories Cheese

Time 35m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

3 red bell peppers
3 yellow bell peppers
3 orange bell peppers
3 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/2-3/4 teaspoon fresh ground black pepper
Italian bread, thinly sliced and grilled (or French bread)
1 lb mozzarella cheese, cut into 1/4-inch thick slices
fresh basil leaf, for garnish
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, finely chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup pure olive oil
2 tablespoons capers, drained
2 tablespoons chopped fresh basil leaves

Steps:

Heat the grill to high. Brush bell peppers with 2 tablespoons of the oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper; grill the peppers until charred on all sides. Remove from grill, place in bowl, cover with plastic wrap, and let rest for 10 minutes. Remove the skin from the peppers, brush them with the remaining oil and season with salt and pepper, and place back on the grill and cook until slightly charred on all sides.
Slice peppers into quarters or to fit over bread slices. Place a slice of mozzarella over each pepper and drizzle with the Caper-Basil Vinaigrette. Garnish with fresh basil leaves and serve at room temperature. Enjoy!
For the vinaigrette:.
Whisk together the vinegar, mustard, garlic, salt, and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Stir in the capers and basil.

Nutrition Facts : Calories 325.9, Fat 25, SaturatedFat 9.2, Cholesterol 44.8, Sodium 721, Carbohydrate 13.2, Fiber 2.3, Sugar 2.5, Protein 14.5

GRILLED PEPPERS

Grilled Peppers image

A friend made this the other day and it was great, so I had to share. The more colors you use the more colorful it is. Our friend just sprinkled oregano. We added the jalapeno for heat.

Provided by Deedle Gee

Categories Appetizers and Snacks Spicy

Time 15m

Yield 6

Number Of Ingredients 4

Ingredients

3 green bell peppers, cut into large chunks
½ cup sliced jalapeno peppers
1 pinch dried oregano
1 cup shredded mozzarella cheese

Steps:

Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 3.9 g, Cholesterol 12.1 mg, Fat 3.2 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 307.8 mg, Sugar 1.9 g

TWICE GRILLED PEPPERS WITH BUFFALO MOZZARELLA AND CAPER-BASIL VINAIGRETTE

TWICE GRILLED PEPPERS WITH BUFFALO MOZZARELLA AND CAPER-BASIL VINAIGRETTE image

Categories Pepper Vegetable Side

Yield 8 people

Number Of Ingredients 8

Ingredients

3 red bell peppers
3 yellow bell peppers
3 orange bell peppers
3 tablespoons olive oil
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 pound buffalo mozzarella, cut into chunks
Fresh basil leaves, for garnish

Steps:

Heat your grill to high. Brush bell peppers with 2 tablespoons of the oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper; grill the peppers until charred on all sides. Remove from the grill, place in a bowl, cover with plastic wrap, and let sit for 10 minutes. Remove the skin from the peppers, brush them with the remaining oil and season with salt and pepper, and place back on the grill and cook until slightly charred on all sides. Dice peppers and toss with mozzarella. Toss together with the Caper-Basil Vinaigrette in a bowl. Garnish with fresh basil leaves and serve at room temperature.

Tips:

To ensure the peppers are evenly cooked, slice them into uniform-sized pieces.
Use a grill pan or outdoor grill for a smoky flavor.
For a vegetarian option, substitute the buffalo mozzarella with grilled halloumi or tofu.
Feel free to experiment with different types of peppers, such as red, yellow, or orange bell peppers.
For a spicier dish, use spicy buffalo mozzarella or add a pinch of chili flakes to the vinaigrette.
Serve the grilled peppers immediately with the vinaigrette for the best flavor and texture.

Conclusion:

This recipe for Twice-Grilled Peppers with Buffalo Mozzarella and Caper-Basil Vinaigrette is a delightful blend of flavors and textures. The smoky grilled peppers, creamy buffalo mozzarella, tangy caper-basil vinaigrette, and fresh herbs come together to create a dish that is both satisfying and refreshing. Whether you're looking for a vegetarian main course or a flavorful side dish, these grilled peppers are sure to impress your taste buds. Experiment with different types of peppers and accompaniments to create your own unique variations of this delicious recipe.