Best 4 Twice Grilled Peppers With Buffalo Mozzarella And Caper Basil Vinaigrette Recipes
**Savor the tantalizing flavors of smoky grilled peppers, creamy buffalo mozzarella, and a zesty caper-basil vinaigrette in this delectable dish. Indulge in the perfect balance of spice, tang, and freshness with this delightful recipe.**
**Alfresco dining enthusiasts will relish the vibrant colors and enticing aromas of these twice-grilled peppers, enhanced by the rich creaminess of buffalo mozzarella. The caper-basil vinaigrette adds a burst of acidity and herbaceousness, elevating the dish to a symphony of flavors. This recipe is a delightful appetizer or side dish, promising to impress your guests with its culinary artistry.**
GRILLED PEPPERS WITH MOZZARELLA & CAPER-BASIL VINAIGRETTE
Make and share this Grilled Peppers With Mozzarella & Caper-Basil Vinaigrette recipe from Food.com.
Provided by Sharon123
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 17
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
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
BASIL VINAIGRETTE
From Rebar Cookbook, this is a very versatile vinaigrette that can be used on salads, as a marinade for grilled vegetables, or drizzled on a sandwich of artichokes, fresh tomato, lettuce, spanish onion, and fontina cheese on crusty italian bread - yum! For a vegan version, substitute maple syrup for the honey.
Provided by Katzen
Categories Salad Dressings
Time 15m
Yield 1 1/4 cups, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all of the ingredients, except oil, in a food processor and blend. Slowly add olive oil in a slow, thin, stream, until creamy.
- Season to taste and serve, or refrigerate up to 3 days.
Nutrition Facts : Calories 351.9, Fat 32.7, SaturatedFat 4.1, Sodium 1736.2, Carbohydrate 12.5, Fiber 4.8, Sugar 5.5, Protein 6.4
TWICE GRILLED PEPPERS WITH BUFFALO MOZZARELLA AND CAPER-BASIL VINAIGRETTE
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.
Tips:
- Choose the right peppers: Look for firm, brightly colored peppers with smooth skin. Avoid peppers with blemishes or bruises.
- Grill the peppers in two stages: This helps to ensure that the peppers are cooked evenly and develop a slightly smoky flavor.
- Use good quality buffalo mozzarella: This cheese has a creamy, slightly tangy flavor that pairs well with the peppers and vinaigrette.
- Make the caper-basil vinaigrette ahead of time: This allows the flavors to meld and develop.
- Serve the peppers warm or at room temperature: This is when they will be at their best flavor.
Conclusion:
These twice-grilled peppers with buffalo mozzarella and caper-basil vinaigrette are a delicious and easy-to-make appetizer or side dish. They are perfect for a summer party or barbecue. The peppers are grilled to perfection and the combination of flavors is simply irresistible.
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