Ingredients
- 4 large roasted red peppers, drained well and dried
- 4 (1-inch) thick slabs scamorza or provolone cheese, a few inches wide
- 1 teaspoon crushed red pepper flakes
- A handful finely chopped flat-leaf parsley
- 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
- 1 lemon, zested and juiced
- Extra-virgin olive oil, for drizzling
- Kitchen twine, cut into 4 (8-inch) lengths, soaked in water
Directions
Slice the peppers open and reserve. Add the cheese to a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, a little lemon zest, lemon juice and a liberal drizzle of extra-virgin olive oil. Toss to coat the cheese chunks in the marinade. Wrap each chunk in a roasted pepper and tie with twine to make a bundle.
Heat grill pan or outdoor grill to medium, and grill the bundles until the peppers are evenly charred and cheese is browning at edges, about 8 to10 minutes. Transfer to a serving platter and serve.
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By dchatelier_7250074
Mt. Dora, FL
on July 22, 2011
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The Best I actually love this recipe. I used greuyre. YUM!!!! You must char the peppers yourself. I have made this 5 times. The gril pan used on the grill is the way to go Thank You Rachael
By slorenz759_10105217
Orlando, FL
on July 10, 2011
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This was a great recipe served with the pesto chicken salad from the same episode. I made if for friends and there wasn't a bite left. Thank you Rachel...
By Saltygal
Wellesley MA
on July 06, 2011
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yummy! I used jarred bell peppers hoping to save a few bucks , they were a little ragged around the edges and I had to use lots of string to hold it all together. Next time I'll roast my own, for a neater package and better flavor. Either way this is not a budget dish, I paid 7 dollars for a piece of Scarmoza and 4 dollars for the jarred peppers.
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