Roasted Pepper and Mozzarella Bites
April 15, 2009 
Boy, talk about an easy appetizer. How about using just two ingredients (three if you want to add the chopped basil) for a pretty, delicious dish of bite sized morsels? Roasting the peppers is an easy thing to do and if you've never done this yourself, start now. You will have another great technique in your cooking arsenal that will come in very handy. You can use this method to make Peperonata or to roast peppers for a sauce or side dish.
When buying mozzarella, buy the kind that is packed in water in plastic tubs. Pleased don't buy that rubbery stuff that is vacuum sealed in plastic. Fresh mozzarella will always be packed in water. I buy the "ciliegine" ("little cherries") which are a perfect size for this dish. If you can't find those, buy the larger balls of mozzarella and just cut them up.
Roasted Pepper and Mozzarella Bites
makes about 20 pieces
for a printer friendly recipe click here
Ingredients:
- 2 bell peppers, one yellow and one red
- 1 tub fresh mozzarella, preferably the cherry sized
- olive oil
- salt and pepper and/or seasoning that you like (I like Montreal Steak Seasoning for this)
- 3-4 fresh basil leaves
Instructions:
Set oven to broil. Line a baking sheet with foil. Place the whole peppers on the foil and place under broiler. When the tops of the peppers have turned black, take tongs and rotate peppers. Keep turning peppers until the skin is completely charred. Place peppers in a brown paper lunch sack or in a large zip lock bag. Close. Let steam for 10 minutes. Remove peppers to a cutting board and let cool.
After peppers have cooled, skins will slip off easily. Remove all skins and then cut peppers in half, removing stem carefully so peppers don't tear. Remove seeds carefully. Slice each pepper half into about 5 or 6 strips. Season pepper strips.
Drain 20 to 22 mozzarella balls. Place mozzarella in small bowl and drizzle some olive oil on them. Sprinkle some salt and pepper and/or your seasoning (don't be skimpy with the salt) and toss.
Take each mozzarella ball and wrap with a strip of pepper. Secure with a toothpick and place on serving platter. Repeat with remaining peppers and cheese. Slice some fresh basil, if you like, into chiffonade and sprinkle over the appetizers.
Reader Comments (44)
Now we're talkin"! Thanks for such a great recipe. It combines 3 of my most favorite foods: roasted peppers, mozzarella cheese and basil! It's so beautiful. Feast for the stomach, the soul and the eyes.
Roasted Red Peppers and Mozzarella and Basil... I'll be over for dinner if these are going to be there :)
these are amazing!
Brilliant! I will be making these for my next party!! Love this Elaine!
lovely, lovely idea, thankyou.
I mean it when I say I will be making these.
What a great idea! These look so good!
DAMN These are so stinkin adorable and will be made for sure!!!
This is a great appetizer; quick, easy and delicious.
I just made these! Very easy and very, very tasty.
Thanks again.
simple fresh ingredients combined in a novel way. great idea.
I've always loved this combination as salad, super idea making them into little bites!
Best of all I have everything I need to make them tonight!
OMG!! Two of my very favorite things all in one pretty package. LOVE your blog, believe its my first time here. nice to meet you.
It looks beautiful! I will make these for my next party.
Thank you, thank you, thank you!! My blog is one of foodbuzz.com's 24,24,24 for April and I've been in search of some easy appetizers to go with the meal. Not sure if I can get any local peppers here in NoVa (part of the twist on my dinner proposal with foodbuzz), but you can bet I'm going to try so I can make this delicious yet easy appetizer!
This is a great idea, and it looks really delicious! Can't wait to make this for a party.
Beautiful appetizer.
These are gorgeous! What a nice little appetizer. Bookmarked for sure :)
I just love the sweet pepper wrapped around tangy and salty cheese. Italian appetizers are the greatest!
Julie: Thanks!
Gaby: I really wish you could come over for dinner! Wouldn't we have fun?
Proud/Rachel/Carrie/Cathy/Food Hunter: Thanks!
Remember the Alamode: I'm so glad you made these!
Linda/Bron: Thanks!
Donna: Welcome! Glad you stopped by.
Italian Cooking: Grazie!
Wicked: Do it!
Lisa/Sara/RecipeGirl: Thanks!
Marta: Totally agree.
What an easy and beautiful recipe. I absolutely love it!
could you sneak a sliver of anchovy in there?
just for me?
very pretty...
ceFRET: Now that's a great idea!
Wow, those look delicious.
Brilliant in both its simplicity and flavors. I'm definitely doing this for a party.
This is a beautiful antipasta!
These looks fabulous.
These look tasty and easy. I'm making them for our next gathering.
Hi Elaine~
Just wanted to touch base with you to let you know I tried to find out why I am linking to your posts and even put a new post to ask fellow bloggers why it's happening and I haven't had any luck. Just let me each time the link appears to your posts. Thanks and have a great day.
Made this last night. They were wonderful! Be sure you roast your own peppers, much better. I used the already marinated Mozz balls though. And the Montreal seasoning on the cooled peppers.
Thanks for the great recipe!
Wow!! mozzarella.....they are just delicious. they are looking Scrumptious and I am sure that they taste great too. the cheesy mozzarella flavor enriches the taste of these marinated mozz balls. Thanks for the recipe.
Wow!! I had a bumper crop of peppers and Basil. I followed the instructions up to the wrapping. I marinated the roasted peppers overnight, in Good Seasons Salad Dressing (MY FAVORITE), with minced garlic, before wrapping half around the Mozzarrella. Unbelievable! You can't go wrong with garlic. The rest of the roasted peppers remained in the jar and I added Peeled tomatoes (another bumper crop) and the rest of the mozzarella balls and added them to a salad the next day.
Don't forget to sprinkle with some Balsamic vinegar syrup!
I like to add sliced green olives to this dish also.
I made these for a get-together with friends yesterday and they absolutely loved them! What a wonderful, creative and tasty appetizer. They were so colorful and just delicious, not to mention easy! The only changes I made were marinating the red peppers in olive oil overnight, and slipping thin strips of basil into the bites. Thanks for the recipe, Elaine. It's a keeper!
It is a good idea. However, don't hold the cheese up like in the pictures. put it down on the cutting board and then wrap the pepper around it. Drizzle with oil and spices after you do the rolling up. It is easier.
really nice and easy and looks yummy will be tried definately
I have been serving mozzarella and roasted peppers for nearly 40 years.....usually before Sunday dinner. I thought I had come up with every possible way to serve it. When I saw this on your website, i couldn't wait to try it. I did and my family was very impressed. I wish I had thought of it!
I am new to your website and I just love it!
Will mini peppers work? Do they roast as well as whole large peppers? Just looking for a shortcut with what I have on hand! Roast mini's, cut off tops, stuff mozzarella inside?
How far in advance can one make these appetizers?
So glad I found you-googled how to stabilize whipped cream and here you are! And I also live in SE michigan....would love to get to one of your cooking classes! Keep me on your list!
I used mini's. They were very difficult to peel.
I can live on fresh motzerella & roasted red peppers. I have been trying to find out what sauce (brown in color) is drizzled on the top of the cheese & peppers & have had no luck. If anyone knows can u please let me know. It's the color of steak sauce but has a very light hint of sweetness
From The Italian DIsh:
Sue: It's a sauce made from reduced balsamic vinegar. You can either make it yourself or buy a "balsamic cream" sauce that is thick and sweet.
Can I make these a day before serving them and store them in the fridge?
From The Italian Dish:
Kristin: Although I have never done that, I don't see why you couldn't do that. They made not be quite as "fresh" as when you newly assemble them because the mozzarella might weep a little bit, but I would think they would hold up fairly well.