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Grilled Cheese-Stuffed Roasted Red Peppers

Try a grilled appetizer that's easy and different. Roasted red bell peppers and tangy cheese are a perfect combo.

Prep Time: 30 Min
Total Time: 30 Min
Makes: 12 servings

INGREDIENTS

3 large red bell peppers
1/8 teaspoon salt
6 slices (1/4 inch thick) Village Peppery Jack Cheese (about 6 oz)
2 teaspoons extra virgin olive oil
1 tablespoon chopped fresh basil leaves

DIRECTIONS

  1. 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.
  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 about 5 minutes longer or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again.

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