Grilled Peppers Stuffed with Fresh Tomato Salad

By carol gorman

Ingredients

• 4 red peppers, cut lengthwise in half, seeded
• 1 cup each red and yellow grape tomatoes, cut in half
• 1/3 cup Kraft Extra Virgin Olive Oil Fig Balsamic Dressing
• 2 Tbsp. chopped fresh basil

Preparation

Step 1

Heat barbecue to medium-high heat.

Grill peppers 4 to 5 min. on each side or until crisp-tender.

Meanwhile, toss tomatoes with dressing.

Place peppers, cut sides up, on platter; fill with tomato mixture. Sprinkle with basil.