Serves: 4
INGREDIENTS
8 King Sweetie peppers
olive oil
250 gram mozzarella or bocconcini in whey, drained (I used Clevedon Valley Buffalo)
Basil and lemon dressing
¼ cup olive oil
zest 1 lemon
2 tablespoons lemon juice
1 clove garlic, crushed
10 basil leaves, finely sliced
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200˚C.
Brush the peppers with a little olive oil and season. Place on a lined baking tray and roast until tender but not falling apart. Cool then carefully peel, keeping the stem intact if possible.
Dressing: Whisk the oil, lemon juice and garlic in a bowl and season. Stir in the lemon zest and basil.
To serve: Arrange the peppers on a serving platter. Break the mozzarella or bocconcini into pieces and place amongst the peppers. Spoon over the dressing and season everything with salt and pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.