Need a side dish that screams flavor and simplicity? These Italian roasted peppers bring a burst of Mediterranean sunshine to your table. Juicy, sweet red peppers filled with briny olives, creamy mozzarella, and fresh herbs—this easy oven-baked dish proves that sometimes less is truly more.
Ingredients:
4 small red bell peppers, halved and seeded
10–12 chopped black olives
2.5 oz mozzarella or other soft white cheese
3 tablespoons breadcrumbs
½ cup dry white wine
3 tablespoons olive oil
1 teaspoon chopped mint
1 teaspoon chopped parsley
Freshly ground black pepper, to taste
Instructions:
Preheat the oven to 350°F. Lightly grease a shallow baking dish.
Arrange the pepper halves snugly in the dish. Top with chopped olives, garlic, crumbled cheese, and breadcrumbs.
Drizzle with wine and olive oil. Sprinkle with mint, parsley, and freshly ground black pepper.
Bake for 30–40 minutes, or until golden and tender.
