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

Grilled Peppers With Mozzarella & Caper-Basil Vinaigrette image

Provided by Sharon123

Categories Cheese

Time 35m

Yield 8 serving(s)

Number Of Ingredients 17

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

Twice Baked Poblano Peppers image

Provided by Food Network

Categories side-dish

Time 1h45m

Number Of Ingredients 9

6 to 8 poblano peppers
Peanut oil
4 to 5 yukon gold potatoes
2 tablespoons butter
1/4 cup heavy cream, scalded
Salt and pepper
1/8 cup grated Parmesan cheese
2 ears of corn, kernels removed and reserved
1/2 cup shredded mozzarella or Monterey Jack cheese

Steps:

Rub poblanos with peanut oil and place under broiler until skin begins to blacken slightly, and rotate for even cooking. Remove from broiler and place in a plastic bag or in a bowl and cover with plastic. This will allow peppers to sweat so skin can be removed. Keep in bag for approximately 30 minutes. Remove skin by peeling, stem can remain on. Slice open pepper on its side and remove seeds and membranes. Bring potatoes up to a boil in salted water and cook on simmer until tender.
Remove and hand mash with 1 1/2 tablespoons butter, scalded cream, salt and pepper and grated cheese.
In a saute pan add 1/2 tablespoon butter and saute corn kernels quickly with salt and pepper approximately 30 seconds on high heat. Add to potato mixture.
Begin to fill peppers with potato mixture, being careful so as not to break flesh.
Place on a sheet tray, top with shredded cheese and melt under broiler.
Plate peppers using Jicama Slaw for accompaniment

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

Yield 8 people

Number Of Ingredients 8

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.