Grilled Summer-Fresh Peppers

• 1 each yellow, orange and red pepper, cut lengthwise in half, seeded
• 18 fresh basil leaves, divided
• 18 cherry tomatoes, divided
• 1-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided

1. Heat grill to medium-high heat.
2. Fill each pepper half with 1 basil leaf and 3 tomatoes; top with cheese.
3. Drizzle evenly with 2 Tbsp.
4. dressing.
5. Grill 8 to 10 min.
6. or until peppers are crisp-tender.
7. Place peppers on platter; top with remaining basil leaves and dressing.

red pepper, basil, tomatoes, philadelphia, olive oil

Taken from www.kraftrecipes.com/recipes/grilled-summer-fresh-peppers-161666.aspx (may not work)