Marinated Burnt Green Peppers with Mozzarella and Pickled Shallots
This elegant yet rustic dish combines smoky charred green peppers with creamy fresh mozzarella and tangy pickled shallots. The sweet heat of the peppers balances beautifully with the rich cheese and zingy shallots, creating a Mediterranean-style appetizer or light lunch that bursts with contrasting textures and flavors.
Total Time:
Prep Time: 15 minutes
Pickling Time (for shallots): 20–30 minutes (or overnight)
Cooking Time: 10 minutes
Total Time: 40–50 minutes
Serves:2–4 (as a starter or side)
Ingredients:
For the Peppers:
4–6 green peppers (shishito, Cubanelle, or long green chilies work well)
1 tbsp olive oil
Pinch of flaky sea salt
For the Pickled Shallots:
1 large shallot, thinly sliced
¼ cup apple cider vinegar or white wine vinegar
½ tsp sugar
¼ tsp salt
To Assemble:
125g (4–5 oz) fresh mozzarella or burrata, torn
1 tbsp extra virgin olive oil
Fresh herbs: parsley, mint, or basil (optional)
Freshly ground black pepper to taste
Instructions:
1. Pickle the Shallots:
In a small bowl, combine vinegar, sugar, and salt. Stir until dissolved. Add sliced shallots and let sit for 20–30 minutes or refrigerate up to 2 days.
2. Char the Peppers:
Heat a grill pan or skillet over high heat. Toss peppers with olive oil and char them whole for 8–10 minutes, turning occasionally, until blackened and blistered. Set aside to cool slightly.
3. Assemble the Dish:
On a serving platter, lay out the charred peppers. Tear mozzarella over the top. Spoon over pickled shallots and drizzle with a bit of their pickling liquid and olive oil.
4. Finish & Serve:
Sprinkle with herbs (if using), flaky salt, and cracked black pepper. Serve immediately with crusty bread or as part of a meze spread.
Notes:
- Burrata adds extra creaminess but mozzarella is more traditional.
- Charred peppers can be served warm or at room temperature.
- Try with roasted red peppers or grilled zucchini as a variation.
Tips:
- Use long sweet green peppers for mild flavor or go for pardon/shishito peppers for a more dynamic dish.
- A blowtorch or open gas flame can also char the peppers if no pan is available.
- Add anchovies or olives for a savory twist.
Frequently Asked Questions:
Q: Can I use jarred roasted peppers?
A: Yes, but fresh charred peppers have a more complex, smoky flavor.
Q: Can this be made in advance?
A: The shallots can be pickled in advance. Assemble just before serving for best texture.
Q: Is this dish served hot or cold?
A: It’s best served at room temperature.
Nutritional Information
Calories: 160
Protein: 6g
Fat: 12g
Saturated Fat: 4g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 200mg