Roasted Pepper Caprese

Name: Roasted Pepper Caprese
Yield: 4 servings
Ingredients: 3 lb. mixed bell peppers and chiles (any more than 2 hot chiles and the peppers will end up spicy, which is delicious as long as that is what you are going for; a handful of shishitos are great in the mix as well), large peppers seeded, cut off of cores into quarters; 6 garlic cloves, lightly crushed; ⅓ cup extra-virgin olive oil; Kosher salt, freshly ground pepper; 12 oz. fresh mozzarella; Basil leaves (for serving); 1 Tbsp. white balsamic vinegar

By Chris Morocco

August 1, 2018

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Photo by Alex Lau, Food Styling by Sue Li

The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop and no need to peel them—although some of the skins will slide right off after cooking if you nudge them along. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.

Recipe notes

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