Roasted Pepper and Mozzarella Skewers

TOTAL TIME: 1 hr 20 min
Prep: 30 min
Inactive Prep: 10 min
Cook: 40 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • Kosher salt and freshly ground black pepper
  • 1 pound ciliegine mozzarella (cherry-sized mozzarella balls), drained
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Directions

Special equipment: 8 skewers

Preheat the oven to 450 degrees F.

Cut the peppers in quarters, remove the seeds and ribs and slice them in 1/2-inch strips.

In a casserole dish, combine the peppers and garlic. Drizzle with olive oil and mix together. Sprinkle with salt and pepper, cover with aluminum foil and roast for 20 minutes. Remove the foil, stir and roast for another 10 to 15 minutes. Increase the heat to broil and broil the peppers, less than 5 minutes.

Allow to cool, then give your hands a nice olive oil treatment while preparing the skewers. Start with skewering the end of a red pepper strip, add a mozzarella ball to the skewer, wrap the pepper around the mozzarella and skewer the pepper again. Continue with another pepper strip followed by another mozzarella ball. You're creating an S shape around the mozzarella. Repeat with the remaining peppers and mozzarella.

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Newest Ratings and Reviews

Read all 2 reviews

  • on May 30, 2014

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    We really liked the roasted pepper recipe and adding them to a skewer with mozzarella was a win win. There are only two of us so I made just three skewers and saved the remaining peppers for a frittata tomorrow. The best part about the recipe is that it is easy. I can see making these for a family gathering in the future.

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  • on May 29, 2014

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    Very yummy! The flavors come together in such a divine way that can only be described as inducing of a mouthgasm. I would recommend watching your peppers so they do not become overdone, and to serve these skewers at room temperature or slightly warmer to unleash the flavors.

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