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Peppers with mozzarella and anchovies

Level of difficulty: easy*
Preparation time: around 35 minutes


  • 4 bell peppers (two red and two yellow)
  • 250 g Brimi Mozzarella Block lactosefree
  • Salt
  • Freshly ground pepper
  • 8 anchovies in oil


  • Chervil, as garnish
  • Tasmanian pepper, as garnish
  • 2 tablespoons of herbed oil, as garnish


Cut the peppers into four pieces, remove the stems and seeds, and wash. Cook the quartered peppers in a preheated oven until the skin becomes dark enough that you can remove it. Allow them to cool briefly, then peel and cut again lengthwise with a pairing knife. Cut the mozzarella lengthwise into eight equal pieces and season with salt and pepper. Lay the mozzarella atop the quartered pepper and roll up; garnish with anchovies, Tasmanian pepper, chervil and herbed oil before serving.
Cooking temperature for peppers: around 220 °C
Cooking time for peppers: about 10 minutes


  • Zucchini and eggplant also work well in this recipe.
  • Serve the roulades with a tomato salad, fennel or greens.
Peppers with mozzarella and anchovies
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