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1
Set oven to broil.
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2
Line a baking sheet with foil.
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3
Place the whole peppers on the foil and place under the broiler.
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4
When the tops of the peppers have turned black, take tongs and rotate peppers.
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5
Keep turning peppers until the skin is completely charred.
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6
Place peppers in a brown paper lunch sack or in a large Ziploc bag.
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7
Close.
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8
Let steam for 10 minutes.
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9
Remove peppers to a cutting board and let cool.
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10
After peppers have cooled, skins will slip off easily.
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11
Remove all skins and then cut peppers in half, removing stem carefully so peppers dont tear.
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12
Remove seeds carefully.
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13
Slice each pepper half into about 5 or 6 strips.
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14
Season pepper strips.
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15
Drain 20 to 22 mozzarella balls.
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16
If you cant find the cherry-sized mozzarella, just buy the regular size and cut the balls into 20 pieces.
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17
Place mozzarella in a small bowl and drizzle some olive oil on them.
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18
Sprinkle some salt and pepper and/or your seasoning (dont be skimpy with the salt) and toss.
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19
Take each mozzarella ball and wrap with a strip of pepper.
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20
Secure with a toothpick and place on a serving platter.
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21
Repeat with remaining peppers and cheese.
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22
Slice some fresh basil, if you like, into chiffonade and sprinkle over the appetizers.
