Grilled Cheese Stuffed Roasted Peppers

By AnneS

Ingredients

• 3 large Bell peppers
• 1/8 teaspoon salt
• 6 slices (1/4" thick) mozzarella cheese
• 2 teaspoons olive oil
• 1 Tablespoon fresh basil leaves

Preparation

Step 1

Roast peppers in oven (425 degrees for 30-40 minutes, turning 3x), until all sides are blistered and charred. Place peppers in a brown paper bag; fold down top, and let stand for 5 minutes.
Carefully peel as much skin from the peppers as possible. Cut in half lengthwise; remove stems, seeds and ribs. Sprinkle with salt.
Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to oven and cook about 5 minutes longer or until cheese has melted. Sprinkle with basil. Cut each pepper in half again. Serve hot, and enjoy!

Roasted peppers can be kept up to two weeks in the fridge if kept covered, and drizzled with more olive oil.