Marinated Bell Peppers and Mozzarella Wrap

Several months ago, I introduced mama to Smitten Kitchen. A few months later, mama introduced me to Smitten Kitchen's Marinated Roasted Peppers with Capers and Mozzarella.

To be honest, I'm not a big fan of bell peppers. Sometimes I'll eat them cooked and in dishes, but never fresh. When my mom made these for the first time, I could not stop eating them. 

A few days ago I found myself craving them and just had to make them for myself.

So, today, because it's Friday, and on Friday we talk about the Love of Food, I encourage you to make these bad boys. Bell peppers are packed with healthy goodness like Vitamin A and Vitamin C, making them not only tasty, but also great for you.

The original recipe says to serve them with some crusty bread but you're options are limitless. Throw them on top of a salad, wrap them up in a tortilla or a pita as a wrap (like I did), heat them up and serve them with rice or pasta or whatever strikes your fancy.


Have a relaxing and fabulous weekend. Eat some good food at least once.


Marinated Roasted Peppers with Capers and Mozzarella
Adapted from Smitten Kitchen

Makes about 4 cups of marinated peppers

6 bell peppers (whatever colors you desire)
1/4 cup red wine vinegar
1 clove garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons capers, drained
1/2 pound ball of mozzarella, sliced
Whole wheat tortillas

Roast the peppers: Preheat the oven to 400º. Line peppers on a large baking sheet and roast them for 45 minutes to 1 hour (NOTE: mine only took about 30 minutes... keep an eye on them), using tongs to rotate them 1/4 of the way, rotisserie-style every 15 minutes. It's safer to extend the cooking time than shorten it, as the skins will only come off easily if they're fully cooked.

Once they're fully roasted, cover the pepper tray with a piece of foil and let the peppers cool (or throw the peppers in a plastic bag to let cool). When they're cool enough to handle, remove the skins. Remove seed and slice the pepper into 1/4-inch wide strips.

Toss peppers with red wine vinegar, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge.

To serve, arrange peppers on a plate. Adjust seasonings, adding salt, freshly ground black pepper or additional vinegar, to taste. Drizzle with olive oil, sprinkle with capers and arrange mozzarella over salad.

Warm tortillas in the microwave or in a frying pan on the stove. Fill peppers and mozzarella.

Enjoy.

Abigail