Grilled Roasted Red Peppers Stuffed With Cheese

• 4 large roasted red peppers, drained well and dried
• 4 (1-inch) thick slabs scamorza or provolone cheese, a few inches wide
• 1 teaspoon crushed red pepper flakes
• A handful finely chopped flat-leaf parsley
• 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
• 1 lemon, zested and juiced
• Extra-virgin olive oil, for drizzling
• Kitchen twine, cut into 4 (8-inch) lengths, soaked in water

1. Slice the peppers open and reserve.
2. Add the cheese to a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, a little lemon zest, lemon juice and a liberal drizzle of extra-virgin olive oil.
3. Toss to coat the cheese chunks in the marinade.
4. Wrap each chunk in a roasted pepper and tie with twine to make a bundle.
5. Heat grill pan or outdoor grill to medium, and grill the bundles until the peppers are evenly charred and cheese is browning at edges, about 8 to10 minutes.
6. Transfer to a serving platter and serve.

red peppers, provolone cheese, red pepper, handful, oregano, lemon, extravirgin olive oil, kitchen twine

Taken from www.foodnetwork.com/recipes/rachael-ray/grilled-roasted-red-peppers-stuffed-with-cheese-recipe.html (may not work)