Tomatoes Mozzarella And Peppers Recipes

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SUNNY'S QUICK TOMATO, PEPPERS AND MOZZARELLA SALAD



Sunny's Quick Tomato, Peppers and Mozzarella Salad image

Provided by Sunny Anderson

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 7

1 cup Hidden Valley® Farmhouse Originals® Italian with Herbs Dressing
24 ounces mini mozzarella balls in olive oil, drained
3 pints (approx. 24 ounces) heirloom cherry tomatoes, sliced in half
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped

Steps:

  • Marinate the mozzarella. In a plastic container with a lid add Hidden Valley® Farmhouse Originals® Italian with Herbs Dressing and mini mozzarella balls. Seal and shake. Refrigerate at least 8 hours, shaking here and there, (if you remember.) Assemble the salad. In a large bowl add tomatoes and bell peppers. Using a slotted spoon transfer marinated mozzarella balls to the large bowl and toss everything together. If more dressing is needed, pour it from the container in which you marinated the mozzarella. Serve salad chilled or room temperature.

ROASTED TOMATO, ARUGULA AND MOZZARELLA SALAD



Roasted Tomato, Arugula and Mozzarella Salad image

Provided by Patrick and Gina Neely : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 plum tomatoes, cut in 1/2 and seeded
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 5-ounce box baby arugula
One 8-ounce package baby mozzarella balls, drained
1/4 cup chiffonade basil leaves
Balsamic vinegar

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the tomatoes to a shallow 2-quart casserole dish in a single layer.
  • Toss the tomatoes with the oil, and salt and pepper, to taste. Make sure the tomatoes are cut side up after tossing. Roast until the tomatoes are extremely tender, about 35 to 40 minutes. Remove them from the oven and keep warm.
  • In a large salad bowl, toss the arugula, mozzarella balls, basil and the warm tomatoes along with any juices from the dish. Drizzle with some good balsamic and season with salt and pepper, to taste.

TOMATO AND MOZZARELLA BITES



Tomato and Mozzarella Bites image

A great way to serve tomato mozzarella salad. Great presentation; always a hit! You can find the bite-sized mozzarella ('Bocconcini') at most supermarkets. If they are on the larger side, cut them in half.

Provided by MADDIECAT

Categories     Salad     Vegetable Salad Recipes     Caprese Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 7

20 grape or cherry tomatoes, halved
20 fresh basil leaves
20 small balls fresh mozzarella cheese (often labeled bocconcini)
salt and pepper to taste
½ cup balsamic vinegar
¼ cup extra virgin olive oil
20 toothpicks

Steps:

  • Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients.
  • Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 5.4 g, Cholesterol 39.3 mg, Fat 17.9 g, Fiber 0.5 g, Protein 9.4 g, SaturatedFat 8.1 g, Sodium 151.8 mg, Sugar 3.3 g

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

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-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 WITH BASIL AND MOZZARELLA



Tomatoes With Basil And Mozzarella image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 10m

Yield 3 servings

Number Of Ingredients 4

3/4 pound ripe yellow tomatoes or red tomatoes with vines attached
1/4 pound fresh mozzarella
9 large basil leaves (more if leaves are small)
Freshly ground black pepper to taste

Steps:

  • Wash and slice tops and bottoms of tomatoes; cut tomatoes into about three slices each.
  • Slice the mozzarella very thinly; wash and dry the basil leaves.
  • Arrange the mozzarella and basil on the tomato slices on three salad plates,and sprinkle with pepper.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 5 grams, Sodium 263 milligrams, Sugar 0 grams

J.W.'S PEPPER AND MOZZARELLA CASSEROLE



J.W.'s Pepper and Mozzarella Casserole image

This is a recipe my Dad, an 85 year old coal mining engineer, came up with. Obviously when he retired from coal mining he had way to much time on his hands, so Mom gave him an apron. The rest is history. If on a budget this recipe can be adjusted accordingly. Remember a little of this, a little of that. It will come out tasting great. Get creative. Dad was partial to fettuccini, but this goes great with just about anything.

Provided by Susan Taylor

Categories     Main Dish Recipes     Casserole Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (8 ounce) can sliced mushrooms, drained
1 (12 ounce) package shredded mozzarella cheese
¾ teaspoon crushed red pepper flakes
2 tablespoons olive oil
3 green bell peppers, thinly sliced
3 red bell peppers, thinly sliced
3 onions, thinly sliced
3 cloves garlic, minced

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Mix the tomato sauce, tomato paste, mushrooms, mozzarella cheese, and red pepper flakes together in a bowl.
  • Heat the vegetable oil in a skillet over medium heat. Stir in the green and red bell peppers, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Drain and reserve the liquid from the vegetables; set aside.
  • Spread about 1/3 of the tomato sauce mixture into the bottom of a casserole dish. Layer 1/2 of the vegetables on top, then repeat the layers, topping with the remaining 1/3 of sauce. Drizzle the reserved liquid from the vegetables on top.
  • Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 45 minutes.

Nutrition Facts : Calories 303.5 calories, Carbohydrate 28.1 g, Cholesterol 36.3 mg, Fat 14.4 g, Fiber 7.2 g, Protein 19.2 g, SaturatedFat 6.5 g, Sodium 1425 mg, Sugar 16.2 g

TOMATO AND FRESH MOZZARELLA SALAD WITH ARUGULA & PEPPERS



Tomato and Fresh Mozzarella Salad With Arugula & Peppers image

Really simple, easy to prepare salad. Just a tad different from the basic tomato, mozzarella and basil salad. I wanted something colorful and easy and this was it.

Provided by Simply Chris

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

1 medium tomatoes, thinly sliced
4 ounces fresh mozzarella balls, sliced
3 baby yellow bell peppers, sliced
12 large arugula leaves, coarsely chopped
sea salt
fresh fresh coarse ground black pepper
1 teaspoon balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon dried basil

Steps:

  • Whisk balsamic vinegar, olive oil and dried basil together in small bowl.
  • Arrange alternating slices of tomato, cheese and bell pepper slices on platter.
  • Scatter chopped arugula over tomatoes.
  • Drizzle olive oil mixture over salad and season with salt and pepper.

Nutrition Facts : Calories 379.1, Fat 27, SaturatedFat 9.4, Cholesterol 44.8, Sodium 367.7, Carbohydrate 21.8, Fiber 3.5, Sugar 2.5, Protein 16.2

TOMATO & MOZZARELLA TART WITH ROAST PEPPER PESTO



Tomato & mozzarella tart with roast pepper pesto image

A simple and colourful tart - great for enjoying with friends

Provided by Angela Nilsen

Categories     Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper

Time 30m

Number Of Ingredients 7

375g pack ready-rolled puff pastry
85g coarsley grated parmesan (or vegetarian alternative)
450g jar whole roasted red pepper (we used Karyatis)
olive oil for drizzling (basil oil is good)
4-5 medium-large ripe tomatoes
2 x 125g packs mozzarella balls, drained
basil leaves for scattering

Steps:

  • Put a baking sheet in the oven and preheat to fan 200C/conventional 220C/gas 7. (Heating the sheet helps cook the pastry base.) Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.
  • Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don't worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren't in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.
  • Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.

Nutrition Facts : Calories 540 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.54 milligram of sodium

MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES



Marinated Mozzarella, Olives and Cherry Tomatoes image

This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You'll want to make this all summer long.

Provided by David Tanis

Categories     dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound cherry or grape tomatoes, a mixture of colors, halved
Salt and black pepper
3/4 cup olives, such as Moroccan or niçoise
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, smashed to a paste
Pinch of dried oregano
Pinch of red-pepper flakes
1 pound fresh mozzarella, cut into ¼-inch slices
Basil leaves, for garnish

Steps:

  • Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
  • In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
  • When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.

TOMATO MOZZARELLA BAKE



Tomato Mozzarella Bake image

You don't often think of casseroles to serve in summertime, but this one is scrumptious with fresh-from-the-garden tomatoes.-Elaine Seip, Medicine Hat, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6-8 servings.

Number Of Ingredients 13

3 tablespoons butter, softened, divided
8 slices French bread (1 inch thick)
2/3 cup chopped green pepper
1/3 cup chopped onion
2 garlic cloves, minced
4 large eggs
4 bacon strips, cooked and crumbled
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
2 medium tomatoes
1 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 400°. Spread 2 tablespoons butter over both sides of bread. Place on a baking sheet; bake for about 3 minutes on each side or until lightly toasted. Cut into 1-in. cubes. Reduce heat to 350°., In a large skillet, saute green pepper, onion and garlic in remaining butter until tender. In a large bowl, lightly beat the eggs. Stir in bread cubes, vegetable mixture, bacon, sugar, salt, oregano and pepper. , Transfer to a greased 11x7-in. baking dish. Cut each tomato into four thick slices; arrange over the top. Sprinkle with cheese. Bake, uncovered, for 30-35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts :

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