Ingredients Jump to Instructions ↓

  1. 1 Loaf crusty Italian bread (small)

  2. 3 tablespoons 45ml Olive oil

  3. 3 tablespoons 45ml Sweet red peppers (medium)

  4. 1 cup 146g / 5.1oz Fresh mozzarella cheese in small cubes

  5. 1 1/2 teaspoons 7 1/2ml Dried basil

  6. 1 Garlic clove - chopped fine

  7. 1 tablespoon 15ml Olive oil

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Thinly slice bread, remove crusts and cut into enough 1/2 inch croutons to make 1 cup. Saute in 3 tablespoons olive oil until golden; drain on paper towels.

  2. Cut tops off peppers about 1/2 inch from top, and reserve tops. Carefully remove seeds and membranes.

  3. In a bowl combine croutons, mozzarella, basil, garlic and 1 tablespoon oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, and replace tops and secure with toothpicks.

  4. Place peppers in center of cooking grate, top sides up, and cook Indirect/Medium heat for 12 to 15 minutes or until peppers are soft, but still hold their shape.

  5. When peppers are done, remove from grate. Remove tops and cut in half lengthwise.

  6. This recipe yields 6 servings.


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