Try a grilled appetizer that's easy and different. Roasted red bell peppers and tangy cheese are a perfect combo.
GRILLED CHEESE-STUFFED ROASTED RED PEPPERS
3 large red bell peppers
1/8 teaspoon salt
6 slices (1/4 inch thick) fresh mozzarella cheese (about 6 ounces)
2 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh basil leaves
Heat gas or charcoal grill. Place bell peppers on grill. Cover grill; cook over medium-high heat 10 to 13 minutes, turning every 3 to 4 minutes, until all sides are blistered and charred.
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Place peppers in brown paper bag; fold down top. Let stand 5 minutes.
Carefully peel as much skin from peppers as possible. Cut in half lengthwise; remove stems, seeds and ribs. Sprinkle with salt.
Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to grill; cook about 5 minutes longer or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again.
Makes 12 servings, each with 60 calories, 4.5 grams fat, l15 mg cholestero1, 85 mg sodium, 3 grams carbohydrates, 2 grams sugar, 3 grams protein. Exchanges: 1/2 high-fat meat. carbohydrate choices: 0.