Ingredients: |
Ingredients: 4 small bell peppers (red, orange, and/or yellow) 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 garlic clove, minced Salt and pepper 2 ounces fresh mozzarella cheese, torn into 1-inch pieces 2 tablespoons torn fresh basil 1 tablespoon pine nuts, toasted
Choose a mix of red, yellow, and orange bell peppers for the most attractive presentation. Be sure to buy peppers that will fit comfortably on their sides in your air fryer. You can use your air fryer to toast pine nuts.
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Directions: |
Directions: 1. Trim ½ inch from top and bottom of bell peppers. Using paring knife, remove ribs, core, and seeds and discard. Arrange bell peppers in air-fryer basket on their sides. (Bell peppers will fit snugly.) Place basket in air fryer and set temperature to 400 degrees. Cook bell peppers until skins are brown and wrinkled and have collapsed, about 25 minutes, flipping and rotating bell peppers halfway through cooking. Transfer bell peppers to bowl, cover tightly with plastic wrap, and let steam for 10 minutes. 2. Whisk oil, vinegar, garlic, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in serving dish. Uncover bowl to let bell peppers cool slightly. When cool enough to handle, peel bell peppers and discard skin, then cut bell peppers into 1-inch-wide strips. Add bell peppers and mozzarella to bowl with dressing and toss to coat; season with salt and pepper to taste. Sprinkle with basil and pine nuts. Serve.
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