Cheese Stuffed roasted peppers

By AnneS

I used 2 red and 2 green peppers for Christmas. Went over really big!

Ingredients

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

Preparation

Step 1

Roast the peppers. You can do this on the grill, or in the oven. Wash and dry peppers thoroughly. For oven method, preheat oven to 425 degrees. Lightly brush a sheet pan with olive oil. Place whole peppers on the sheet and cook about 30 minutes, turning 2 or 3 times, until blistered and charred in places. Remove from oven and place in paper bag for 5-10 minutes. This will make it easier to peel the skin off. Peel, cut peppers in half and remove stems, seeds, and ribs-- then half again (quarters). From this point, you can keep the peppers for up to two weeks if covered tightly and drizzled with olive oil. For hors d'oeuvres, lay out the peppers on a sheet pan, salt lightly, place mozzarella in each and sprinkle with fresh basil. Return to oven for 5 minutes (or quick broil) to melt the cheese. Serve and enjoy!