Cheese-Stuffed Roasted Red Peppers

1. 1

   Heat gas or charcoal gill. Place bell peppers on grill over medium-high heat. Cook 10 to 13 minutes, turning every 3 to 4 minutes, until all sides are blistered and charred.

2. 2

   Place peppers in brown paper bag: fold down top. Let stand 5 minutes.

3. 3

   Carefully peel as much skin from peppers as possible. Cut in half lengthwise; remove stems, seeds and ribs. Sprinkle with salt.

4. 4

   Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to grill; cook 5 minutes longer or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again.

* Per serving · 4 servings · Values may vary.

No additional tips available.