Roast Peppers with Mozzarella

roast peppers with mozzarella

Roast Peppers with Mozzarella

This is the type of thing I imagine cooking all the time when we have our outdoor wood fired pizza oven. A girl can dream. In the mean time, using a really hot normal indoor oven works pretty well! I’m happy to eat this alone for a lightish dinner or lunch. But see the ‘more substantial’ options below if you are feeding hungry people!

enough for 2
takes: 30 minutes

3 red capsicum (bell peppers)
1 clove garlic, crushed
200g (7oz) mozzarella
1 tablespoon sherry or wine vinegar
1 bag baby spinach

1. Preheat your oven to 250C (480F). Slice peppers into thick strips, discarding the seeds and white membraney bits.

2. Divide peppers between two oven proof dishes and drizzle with some olive oil. Bake for 15 minutes.

3. Sprinkle over cheese, garlic and vinegar. Bake for another 5-10 minutes or until the cheese is melted and bubbling.

4. Serve hot from the oven with baby spinach sprinkled over.


vegan / dairy-free – skip the cheese and serve with hummus or mashed avocado instead.

more substantial – serve with crusty bread and butter for soaking up the sweet juices or toss into cooked pasta or warmed cooked legumes like cannellini beans or chickpeas.

more substantial (low carb) – extra cheese. Roast almonds.

carnivore – add chopped prosciutto or salami with the cheese or serve as a side to grilled, roast or BBQ chicken, some bacon or sausages.

different veg – sliced eggplant, zucchini or asparagus can be cooked like this. Just allow much more time for the eggplant (30 – 40 mins) before adding the cheese. If using zucchini slicing it into ribbons it should cook about the same time as the peppers.

different cheese – I like cherry bocconcini or mozzarella best for this but any good melting cheese like cheddar, gruyere or emmental can be used.

different accompaniments – baby spinach is great but you could use any salad leaves, baby kale, flat leaf parsley or even basil.

paleo (grain, legume & dairy-free) – skip cheese and serve with mashed avocado + almonds.

Waste Avoidance Strategy

red capsicum – keep in the fridge for a few weeks. For longer grill and store in an airtight jar under oil. Or freeze them.

garlic – keeps in the pantry in a brown paper bag

mozzarella – you can freeze them.

sherry or wine vinegar – keep in the pantry.

baby spinach – best to use for another meal. Can be frozen but will wilt when defrosted.

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