Grilled or Broiled Hot and Sweet Peppers

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 Again from our new PIATTI cookbook. This was so good Kevin declared after 2 bites we were making again next week for company!

2 red bell peppers

2 yellow bell peppers

3 T olive oil

Kosher salt

6 oz fresh mozzarella, coarsely torn into large pieces

2 colorful cherry peppers ( we used jarred peppadews)

2 large pickled pepperoncini, plus some juice from jar

Roast bell peppers on grill until blackened on all sides and tender about 10 minutes.

Transfer to a bowl and cover with plastic wrap for about 20 minutes.

Peel skin off with paper towel or your fingers. Remove stems and seeds and slice pepper into thick strips.

Drizzle platter with olive oil and season oil with salt. Add cooked peppers then nestle mozzarella in and sprinkle spicy peppers and pepperoncini. Drizzle with pepperoncini juice and EVOO and black pepper.


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