Miceli's Fresh Mozzarella-Stuffed Peppers

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2 Miceli's Fresh Mozzarella Logs Diced (yield 3 cups)
2 cups tomato, diced
1/2 cup onion, diced
6 assorted color large bell peppers

For Basil Vinaigrette:
1 cup fresh basil leaves
1 tsp. Dijon mustard
1/2 cup olive oil
1 tbsp. sherry vinegar

Cut the Tops off the peppers, and scoop out the insides. Set pepper tops aside.

Dice fresh Mozzarella logs (pieces should be about 1/4 inch cubes). Combine all vinaigrette ingredients, except the olive oil in a food processor. After processing slowly add the olive oil to emulsify the dressing. Pour most of the dressing over the fresh mozzarella and toss lightly.

Stuff the fresh mozzarella into the peppers; replace the tops of the peppers. Place tomatoes on a serving platter and drizzle the remainder of the vinaigrette on top of the tomatoes. Garnish with fresh basil leaves.

Tip: Can substitute any Miceli's Fresh Mozzarella product (Ovoline, Ciliegini, or Bocconcini)