Peppers and Mozzarella

Peppers and Mozerella 004

I found a recipe similar to this on my phone, but it took a lot longer and I knew I would be starving when I got home from work so decided to make it the quick way. Their way involved roasting, cooling, marinating for a day and then eating. Ugh. Too long.

This recipe sounds quite boring and plain, but the capers give it a nice punch of sour and salt.


  • 1/4 cup of olive oil, divided
  • 4 bell peppers, different colors for more fun, sliced pretty thin (1/4 inch)
  • salt and pepper
  • 2 TBSP capers
  • 2 TBSP fresh parsley
  • 1 ball of mozzarella, sliced


Peppers and Mozerella 0011) Heat half the oil in the pan.

2) Add the peppers, salt and pepper. Add more oil as needed and cook until they start to char.

3) Remove from the heat and plate with parsley, capers and mozzarella on top.


Peppers and Mozerella 0084) If reheating, put all in a toaster oven on high and wait for the mozzarella to start to melt. Add more capers as their flavor will have been muted.




Peppers and Mozerella 001Peppers and Mozerella 004


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s