Red Pepper and provolone bites
By DebCooks
Roasted red peppers on the grill with melted provolone cheese and the zesty taste of pesto inside.
4/5
(1 Votes)
Ingredients
- 2 red peppers cut into fourths
- 2 T purchased or homemade basil pesto
- 2 oz. provolone cheese cut into slices
- 1 T olive oil
Preparation
Step 1
Quarter peppers and remove seeds and membranes. Brush outsides of peppers with olive oil. Spread insides with pesto and top with cheese.
Grill directly over charcoal coals for 5 to 7 minutes or until bottoms are slightly charred and cheese melts.