Grilled Red Bell Peppers Stuffed With Mozzarella
Another one from the Weber owner's manual. Haven't tried this one yet.
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INGREDIENTS
Nutrition- 1loaf crusty Italian bread, small
- 3tablespoons olive oil
- 3medium sweet red peppers
- 1
- 1 1⁄2teaspoons dried basil
- 1
- 1tablespoon olive oil
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DIRECTIONS
- Thinly slice bread, remove crusts and cut into enough 1/2" croutons to make 1 cup.
- In a skillet, warm the olive oil, add the croutons, and saute until golden; drain on paper towles.
- Cut tops off peppers about 1/2" from top, and reserve tops. Carefully remove seeds and membranes.
- In a bowl combine croutons, mozzarella, basil, garlic, and oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, replace tops and secure with toothpicks.
- Grill peppers, top sides up, overf indirect medium heat until peppers are soft but still hold their shape, 12 to 15 minutes.
- Remove tops and cut in half lengthwise.
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