Mozzarella Topped Peppers With Tomatoes And Garlic Recipes

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MOZZARELLA-TOPPED PEPPERS WITH TOMATOES AND GARLIC



Mozzarella-Topped Peppers with Tomatoes and Garlic image

Categories     Cheese     Fish     Pepper     Tomato     Low Carb     Summer     Bon Appétit

Yield Serves 4 as first-course

Number Of Ingredients 7

2 small red bell peppers, halved lengthwise, seeded, stems left intact
2 cups chopped seeded tomatoes
2 teaspoons minced garlic
4 teaspoons olive oil
8 anchovy fillets, drained
4 1/3-inch-thick slices drained fresh water-packed mozzarella or regular mozzarella
1 tablespoon thinly sliced fresh basil

Steps:

  • Preheat oven to 375°F. Oil baking sheet. Arrange peppers, cut side up, on sheet. Mix tomatoes and garlic in medium bowl. Season with salt and pepper. Fill pepper cavities with tomato mixture. Drizzle 1 teaspoon oil over each. Place 2 anchovy fillets atop each. Bake until peppers are tender, about 50 minutes.
  • Arrange cheese atop peppers. Bake until cheese melts, about 3 minutes. Transfer peppers to platter. Sprinkle with basil and serve.

TOMATOES, MOZZARELLA AND PEPPERS



Tomatoes, Mozzarella and Peppers image

This is a very simple, but extremely mouth watering dish. Serve as an appetizer or as a meal. My husband and I will each have our own tomato served up. Take small pieces of good crusty bread, top them with your layered tomatoes, have a taste, and try not to say mmmmm. And you'll need a bit of extra bread to soak up the oil, vinegar, and juices left in your plate.

Provided by ciao4293

Categories     Lunch/Snacks

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 large fresh meaty tomatoes
salt & fresh ground pepper
fresh mozzarella cheese (about 3 or 4 small rounds)
roasted red pepper
basil leaves (about 10 or so, sliced in ribbons)
olive oil
balsamic vinegar

Steps:

  • Slice tomatoes about 1/2 inch thick and place on a serving dish.
  • Sprinkle with salt and pepper.
  • Slice the mozzarella about 1/4 inch thick, and place on top of the tomatoes.
  • Arrange slices of roasted pepper over the cheese.
  • Sprinkle with basil.
  • (To get the basil"ribbons", stack the leaves, roll them up, and slice them across) Drizzle with olive oil and balsamic vinegar.

Nutrition Facts : Calories 32.8, Fat 0.4, SaturatedFat 0.1, Sodium 9.1, Carbohydrate 7.1, Fiber 2.2, Sugar 4.8, Protein 1.6

MOZZARELLA PEPPERS WITH CHUNKY ITALIAN DRESSING



Mozzarella peppers with chunky Italian dressing image

Visit your deli counter and make a special plate to share

Provided by Good Food team

Categories     Afternoon tea, Buffet, Canapes, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 25m

Number Of Ingredients 8

2 red peppers
5 sundried tomatoes , in olive oil
handful good-quality olives
85g can anchovy , in oil
small bunch basil , leaves torn
2 x 125g balls buffalo mozzarella , drained and halved
balsamic vinegar
selection of antipasti

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Cut the peppers in half, scoop out the seeds and white membranes with a spoon and discard. Drizzle the peppers with a little olive oil from the tomato jar, rub all over and season generously. Roast for 20 mins until softened and starting to char.
  • Roughly chop the tomatoes and olives, then mix in a small bowl with 2 tbsp oil from the jar. Cut 4 anchovies lengthways, giving 8 thin strips, then add to the bowl along with the basil leaves. Season with black pepper. Keep the rest of the anchovies in an airtight container in the fridge for up to a week.
  • Take the peppers out of the oven and turn the grill to High. Pour any juice out of the peppers, then spoon in a little of the olive mix. Snuggle a mozzarella half into each pepper and return to the roasting tin. Grill for about 3 mins until the top of the cheese has just softened, but not melted. Put the antipasti on a serving platter and add the peppers. Spoon over the rest of the olive mix and splash with a little balsamic vinegar. Enjoy with bread and a glass of wine.

Nutrition Facts : Calories 647 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 3.69 milligram of sodium

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES



Peppers Roasted with Garlic, Basil and Tomatoes image

This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.

Provided by amanda1432

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 10

olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
½ cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
  • Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
  • Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.8 g, Sodium 393.7 mg, Sugar 0.2 g

SHEET-PAN CHICKEN WITH TOMATOES AND MOZZARELLA



Sheet-Pan Chicken with Tomatoes and Mozzarella image

Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.

Provided by Anna Stockwell

Categories     Tomato     Vinegar     Garlic     Oregano     Chicken     Mozzarella     Onion     One-Pot Meal     Small Plates     Kid-Friendly     Back to School     Fall     Summer     Wheat/Gluten-Free     Quick & Easy     Sheet-Pan Dinner

Yield 4 servings

Number Of Ingredients 11

3 pints grape tomatoes, halved
1/4 cup extra-virgin olive oil
1 tsp. white balsamic or white wine vinegar
2 garlic cloves, thinly sliced
1 Tbsp. plus 1 tsp. dried oregano
2 tsp. kosher salt, divided
4 pieces thin-sliced skinless, boneless chicken breast, or 2 skinless, boneless chicken breasts (about 1 lb.)
1 tsp. freshly ground black pepper
10 oz. fresh mozzarella, thinly sliced into rounds
1/2 small red onion, thinly sliced into rounds
1/2 cup peperoncini (about 3 oz.), thinly sliced crosswise

Steps:

  • Preheat oven to 400°F. Toss tomatoes, oil, vinegar, garlic, 1 Tbsp. oregano, and 1 tsp. salt on an 18x13" rimmed baking sheet.
  • If using skinless, boneless chicken breasts, slice them into 4 cutlets: Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces.
  • Season chicken on all sides with pepper and remaining 1 tsp. salt and 1 tsp. oregano. Nestle chicken into tomato mixture. Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8-10 minutes. Arrange mozzarella rounds over chicken and tomatoes. Return to oven and roast until cheese is melted and chicken is fully cooked through, 2-4 minutes. Top with onion and peperoncini.

TOMATO MOZZARELLA GARLIC BREAD DIPPERS RECIPE BY TASTY



Tomato Mozzarella Garlic Bread Dippers Recipe by Tasty image

Here's what you need: bread, garlic, butter, mozzarella cheese, large tomatoes, fresh basil, salt, pepper, italian seasoning

Provided by Tasty

Categories     Appetizers

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 loaf bread, preferably ciabatta loaf
3 cloves garlic, minced
4 tablespoons butter
12 oz mozzarella cheese, sliced
2 large tomatoes, sliced
¼ cup fresh basil, chopped
salt, to taste
pepper, to taste
italian seasoning, to taste

Steps:

  • Soften the butter and mix it with the minced garlic.
  • Cut the loaf of bread in half lengthwise. Spread the garlic butter on the bread.
  • Top with mozzarella, and bake at 400°F (205°C) for 15 minutes. Top with tomatoes and basil, sprinkle on salt and pepper.
  • For the dipping sauce, mix equal parts of balsamic vinegar and olive oil, and sprinkle with Italian seasoning.
  • Slice into strips.
  • Enjoy!

Nutrition Facts : Calories 264 calories, Carbohydrate 9 grams, Fat 19 grams, Fiber 0 grams, Protein 14 grams, Sugar 2 grams

FRESH MOZZARELLA AND TOMATO



Fresh Mozzarella and Tomato image

Looking for a quick appetizer idea? Then check out this cheese and fresh tomatoes recipe that requires no cooking at all and is ready in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 4

Number Of Ingredients 6

4 medium tomatoes, cut into 1/4-inch slices
8 oz fresh mozzarella cheese, cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic or red wine vinegar
2 tablespoons chopped fresh basil leaves
Freshly ground pepper

Steps:

  • On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
  • Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g

MOZZARELLA-TOPPED PEPPERS WITH TOMATOES AND GARLIC



Mozzarella-Topped Peppers With Tomatoes and Garlic image

Make and share this Mozzarella-Topped Peppers With Tomatoes and Garlic recipe from Food.com.

Provided by appetizerqueen

Categories     Peppers

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

2 small red bell peppers, halved legthwise, seeded, stems left intact
2 cups tomatoes, chopped, seeded
2 teaspoons garlic, minced
4 teaspoons olive oil
4 slices mozzarella cheese, 1/3 inch thick
1 tablespoon fresh basil, sliced thinly
salt and pepper

Steps:

  • Preheat oven to 375.
  • arrange peppers, scliced side up, on oiled baking sheet.
  • mix tomatoes and garlic in medium bowl.
  • season with salt and pepper.
  • Fill peppers with tomato mixture.
  • drizzle 1 teaspoon olive oil over each pepper.
  • Bake until peppers are tender, about 50 minutes.
  • place cheese on top of peppers, bake until cheese melts, about 3 minutes. Sprinkle with basil and serve.

Nutrition Facts : Calories 154.6, Fat 11.3, SaturatedFat 4.5, Cholesterol 22.8, Sodium 186.8, Carbohydrate 6.9, Fiber 1.9, Sugar 4.2, Protein 7.7

FUSILLI WITH TOMATOES AND MOZZARELLA



Fusilli with Tomatoes and Mozzarella image

A sauce of diced tomatoes, garlic, red wine and herbs is spooned over fusilli pasta and mozzarella, then topped with Parmesan for an easy. yet delicious, main dish.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 4 servings

Number Of Ingredients 10

1 Tbsp. oil
1 large clove garlic, minced
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup dry red wine
1 Tbsp. dried basil leaves, crushed
1/2 tsp. dried oregano leaves, crushed
1/8 tsp. ground black pepper
2-1/2 cups fusilli pasta, uncooked
1 cup KRAFT Shredded Mozzarella Cheese
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oil in medium saucepan on medium-high heat. Add garlic; cook and stir 1 min.
  • Add tomatoes, wine and dry seasonings; mix well. Bring to boil; simmer on medium-low heat 10 to 15 min. or until thickened, stirring occasionally.
  • Meanwhile, cook pasta as directed on package, omitting salt.
  • Drain pasta; place in large bowl. Add mozzarella; mix lightly. Top with tomato sauce and Parmesan.

Nutrition Facts : Calories 350, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g

RIGATONI WITH TOMATOES AND MOZZARELLA



Rigatoni with Tomatoes and Mozzarella image

Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 10

Coarse salt
3/4 pound rigatoni, or other short tubular pasta
2 pounds plum tomatoes, coarsely chopped
1 tablespoon balsamic vinegar
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
8 ounces fresh mozzarella cheese, diced

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
  • Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
  • In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
  • Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.

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