“Magic” Peppers and Salad with Pine Nuts & Capers

Name: “Magic” Peppers and Salad with Pine Nuts & Capers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: European, Mediterranean
Ingredients: 2 lbs bell peppers (or other); 2 tablespoons extra virgin olive oil; salt to taste; fresh ground black pepper to taste; 1 to 2 cups diced magic peppers; 1 cup (or more) halved cherry tomatoes; 6 oz. fresh mozzarella, diced to yield about 1 cup; 1 tablespoon capers; 1/4 cup pine nuts, toasted*; roughly chopped basil or cilantro or whatever herbs you have on hand; 2 tablespoons olive oil; 1 tablespoon vinegar such as white balsamic, balsamic, red wine, etc; kosher salt and pepper to taste; olive oil fried bread**

Instructions

Prep:15minCook:25min

Recipe for magic peppers adapted from Sally Schneider’s The Improvisational Cook Notes: The only part of this recipe I suggest you following to a T (or mostly to a T) is the time (25 to 30 min) and temperature (450ºF). Otherwise, just toss the peppers — however many you have on hand — with oil to taste and season with salt and pepper to taste. As noted above, the magic peppers can be used in countless ways from free-form tarts to pasta salads to bruschetta.

Updated at: Sat, 29 Mar 2025 22:22:37 GMT