Cheese-Stuffed Roasted Red Peppers - cooking recipe

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

Preparation

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.
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 5 minutes longer or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again.