Cheese-Stuffed Roasted Red Peppers

• 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

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.

red bell peppers, salt, mozzarella cheese, extra virgin olive oil, fresh basil leaf

Taken from www.food.com/recipe/cheese-stuffed-roasted-red-peppers-512203 (may not work)