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Red bell peppers stuffed with rice, vegetables and mozzarella cheese seasoned with herbs

Charred Red Bell Peppers Stuffed with Mozzarella, Prosciutto, and Olives

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Try to find fresh mozzarella for this recipe. Its creamy, supple quality melds beautifully with the caramel-sweet peppers and salty prosciutto. Leftovers make tasty sandwiches. In fact, these peppers should be served with wonderful crusty bread.
Course Stuffed Vegetables
Cuisine Italian
Keyword kalamata olives, Mozzarella, Prosciutto, stuffed bell peppers
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6
Ingredients
  • 6 large red bell peppers roasted and cooled
  • ¾ to 1 pound mozzarella
  • 6 thin slices prosciutto
  • 12 pitted kalamata olives cut in half
Instructions
  • 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. Cut off the tops of the peppers and remove the seeds. (The peppers will be very soft.) Leave them whole.
  • Preheat the oven to 400 degrees Fahrenheit. Oil a baking pan lightly.
  • Slice the mozzarella into approximately three-eight-inch-thick slices. Place 1 slice of the mozzarella inside each pepper. Drape a slice of prosciutto on top of the mozzarella and top with 4 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.