MOZZARELLA-TOPPED PEPPERS WITH TOMATOES AND GARLIC
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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