Caprese salad with bell peppers and chilies

By Debbie Travis
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  • 10 mixed bell peppers, seeded and torn into quarters
  • 1 hot chilli
  • 2 red onions
  • 5 cloves of garlic
  • 1/3 cup extra virgin organic olive oil
  • Course salt and fresh pepper
  • 283 grams (10 oz.) buratta cheese
  • Fresh basil leaves
  • 1 tablespoon of balsamic vinegar


  1. Preheat oven to 325°.
  2. Rip up the peppers after deseeding.
  3. Chop the garlic and red onions roughly – along with a small amount of chilli (optional).
  4. Put them all in a roasting pan with the oil, salt and pepper then toss them together.
  5. Cover the pan and roast for two hours or until the onions and peppers are tender. 
  6. Leave until cool – or a little warm.
  7. Put on a plate and scatter with mozzarella or fetta, a glug of olive oil and the vinegar.
  8. Keep the extra peppers for the week ahead for sandwiches, pasta or even salad. They will keep for a week.

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