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- 3 lb. mixed bell peppers and chiles (any more than 2 hot chiles and the peppers will end up too spicy), large peppers seeded, cut off of cores into quarters


- 6 garlic cloves, lightly crushed


- ⅓ cup extra-virgin olive oil


- Kosher salt, freshly ground pepper


- 12 oz. fresh mozzarella


- Basil leaves (for serving)


- 1 Tbsp. white balsamic vinegar



1) Preheat the oven to 325°. Toss peppers, chiles, garlic, and oil in a Dutch oven or heavy roasting pan; season with salt and pepper and toss again to coat. Cover and roast, tossing occasionally, until peppers are very tender, about 2 to 2½ hours. After that let them cool.


2) Arrange half of the peppers on a platter. Top peppers with mozzarella and basil. Measure out 3 Tbsp. of the oily juices left behind and transfer to a small bowl (save remaining peppers and their juices for another use). 


3) Add vinegar; season with salt. Stir to combine, then drizzle dressing over salad.