Mozzarella Peppers With Chunky Italian Dressing 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.

MOZZARELLA-PEPPERONCINI PLATTER



Mozzarella-Pepperoncini Platter image

Three ingredient, 15-minute recipe! Simply slice fresh mozzarella and top with chopped pepperoncinis and roasted red peppers.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 15m

Yield 16

Number Of Ingredients 3

1 lb fresh mozzarella cheese, cut into 1/4-inch slices
2/3 cup coarsely chopped drained garlic-dill pepperoncini peppers (Italian peppers) (from 16-oz jar)
1/3 cup chopped drained roasted red bell peppers (from 7-oz jar)

Steps:

  • On serving platter, arrange mozzarella cheese slices in a single layer.
  • Sprinkle pepperoncini peppers and bell peppers over cheese.

Nutrition Facts : Calories 90, Carbohydrate 2 g, Cholesterol 15 mg, Fiber 0 g, Protein 7 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 0 g, TransFat 0 g

SMOKED MOZZARELLA AND ROASTED PEPPER WITH OLIVE DRESSING ON ITALIAN BREAD



Smoked Mozzarella and Roasted Pepper with Olive Dressing on Italian Bread image

Yield Makes 4 sandwiches

Number Of Ingredients 9

4 Kalamata or other brine-cured black olives, pitted
1 tablespoon fresh lemon juice
1/4 cup olive oil
1/2 garlic clove, or to taste
1/8 teaspoon cayenne, or to taste
four 4-inch lengths of Italian bread, halved horizontally
1 large yellow or red bell pepper, roasted and quartered
1/2 pound smoked mozzarella, sliced thin
1 cup loosely packed fresh basil leaves

Steps:

  • In a blender blend the olives, the lemon juice, the oil, the garlic, and the cayenne until the mixture is smooth and brush the cut sides of the bread with the olive dressing. Divide the roasted pepper, the mozzarella, and the basil among the bottom halves of the bread and cover the sandwiches with the top halves of the bread, pressing them firmly.

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