Charred Red Bell Peppers Stuffed With Mozzarella, Prosciutto, & Olives
February 08, 2016
"This is a delicious first course to be served as an antipasto, as a side to a meal or salad or for a light lunch. Either way that you serve it, it is delicious."
- BALSAMIC GLAZE
- Serving Size: 1 (356.3 g)
- Calories 302.1
- Total Fat - 14.4 g
- Saturated Fat - 7.6 g
- Cholesterol - 49.3 mg
- Sodium - 2960.8 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 7 g
- Sugars - 18.7 g
- Protein - 21.7 g
- Calcium - 658.7 mg
- Iron - 0.5 mg
- Vitamin C - 24.3 mg
- Thiamin - 0.3 mg
Char the peppers either on the stove-top by turning the peppers with tongs until the outside is charred, blackened and blistered all over. The same may be done in a preheated 450-degree Fahrenheit oven turning peppers until they are charred, blackened and blistered on all sides. Either way that you prefer to char your peppers, once they are to the desired doneness, place them immediately into a paper bag which is folded closed so that no steam escapes or place in a metal bowl covered tightly with plastic wrap. Set aside to sweat and cool.
Note that the flame or high oven heat chars the skin only and does not overcook the flesh.
When the whole peppers are cool enough to handle, with your fingers or the dull side of a knife, remove the blackened skin on each. Note that some of the blackened skin flecks will remain here and there which is a good thing as they lend good flavor.
Carefully cut off the tops of eh peppers and remove the seeds. The peppers will be very soft, therefore be careful to keep them as whole as possible.
Preheat oven to 400 degrees F. Oil a baking pan lightly.
Slice the mozzarella into approximately 3/8-inch-thick slices. Place one slice of mozzarella inside each pepper.
Carefully drape with a slice of prosciutto on top of the mozzarella and top with 4 kalamata olive halves.
Place the stuffed peppers in the baking pan and heat them just until the cheese softens, about 5 minutes. Serve immediately or at room temperature. Drizzle balsamic glaze over top. If you prefer, the balsamic glaze isn't necessary, but makes for a delicious addition.
NOTE: The peppers can be roasted and seeded a day or so ahead. Let cool, cover, and store in the refrigerator.Remove from the refrigerator one hour before stuffing and finishing
FOR THE BALSAMIC GLAZE
In a medium sized saucepan that is nonreactive, add the balsamic vinegar and honey.
Add the bay leaf and/or rosemary, if using.
Bring to a simmer over medium-high heat. Once it comes to a simmer, lower heat to keep it at a low simmer for about 10-15 minutes until thickened and reduced.
Keep a careful eye near the end as it can burn easily.
When it coats a spoon, it is thick enough. The level of thickness is a personal preference; it can be slightly thick or as thick as molasses. Reduce to either 1/3 or 3/4. If reducing to a thicker consistency, be CAREFUL not to burn it by keeping a watchful eye and stirring constantly.
Note that once it cools, it will thicken. If you have gone too far on thickness, add a few drops of water to loosen it up.
Note that it is best to keep your kitchen fan on as the vinegary smell will permeate your kitchen. It is a good smell in my opinion, but can be very pungent and make your eyes water.
NOTE: The full measure of the balsamic glaze is not meant to be used over the peppers (especially if it was reduced to the lesser percentage), rather drizzle slightly over each in a decorative fashion. If you have remaining balsamic glaze, each person may use it to drizzle if more is preferred
Tips & Variations
No special items needed.