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Wine pairing:

Panizzi Vernaccia Vigna Santa Margherita DOCG

Peppers filled with mozzarella

Wash the peppers, cut them into 4 slices and remove the filaments and seeds. Cut the mozzarella into 16 thick slices. Wash and chop the parsley.

Put the pepper slices in a non-stick pan with oil, with the peel facing up, cover and cook for 20 'over medium heat. Uncover, turn the peppers, raise the heat and cook for another 5 '.
Salt the pepper slices, put a slice of mozzarella on each one, sprinkle with chopped parsley, turn off the heat and cover, letting it rest for another 5 '. Serve hot.

(4 people): 4 peppers (2 red and 2 yellow), 500 g buffalo mozzarella, fresh parsley, Panizzi organic extra virgin olive oil, salt, pepper, nutmeg.