Cheese-Stuffed Roasted Red Peppers

This is out of my "C'mon Over!" Pillsbury cookbook..enjoy

• Ready In: 30 mins
• Serves: 12

Ingredients

• 3  large red bell peppers
• 1⁄8 teaspoon salt
• 6  slices fresh mozzarella cheese (1/4 inch thick slices)
• 2  teaspoons extra virgin olive oil
• 1  tablespoon fresh basil leaf, chopped

Directions

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. Place peppers in brown paper bag: fold down top. Let stand 5 minutes.
3. Carefully peel as much skin from peppers as possible. Cut in half lengthwise; remove stems, seeds and ribs. Sprinkle with salt.
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.