Jws Pepper And Mozzarella Casserole Recipes

MOZZARELLA PEPPERS WITH CHUNKY ITALIAN DRESSING

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.

TOMATO MOZZARELLA BAKE

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.

J.W.'S PEPPER AND MOZZARELLA CASSEROLE

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.

GREENS AND MOZZARELLA CASSEROLE

Steps:

• Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375 degrees or (350 degrees if using an oven-proof glass dish).
• Cut out and discard the tough stems of the greens; if using kale or collards, cut out thick center ribs.
• Rinse all the greens and shake off any excess water, then chop them into 1/2-inch pieces.
• In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt; add 1/2 cup of water if the greens seem dry.
• Cover the skillet and braise for 10 to 15 minutes, or until tender.
• Pour off any liquid left in the skillet, then season the greens with salt and pepper; transfer to a bowl and set aside.
• Heat the broth and half-and-half in a saucepan just until bubbles form around the edge of the pan.
• In a large skillet, melt the butter over low heat.
• Add the flour and cook, stirring, for one minute.
• Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened.
• Whisk in the grated Parmesan and ricotta.
• Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish.
• Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top.
• Bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned.
• Serve immediately.

J.W.'S PEPPER AND MOZZARELLA CASSEROLE

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.

J.W.'S PEPPER AND MOZZARELLA CASSEROLE

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.

J.W.'S PEPPER AND MOZZARELLA CASSEROLE

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.