Nick Prochilo
Chef Extraordinaire
This recipe came with my new Weber grill. I did them tonight and they were good.
1 small loaf crusty itialian bread
3 tablespoons olive oil
3 medium sweet red peppers
1 cup fresh mozzarella cheese, cut into small cubes
1 1/2 teaspoons dried basil
1 clove garlic, finely chopped
1 tablespoon olive oil
Salt & pepper to taste.
Thinly slice bread, remove crusts and cut into 1/2" cubes to make 1 cup.
In a skillet heat 3 tablespoons of oil, add bread and saute until golden; drain on paper towels. Cut tops off peppers about a 1/2" from top and reserve tops. Remove seeds and membrane.
In a bowl combine bread, cheese, basil, garlic and 1 tablespoon of oil. Mix well adding salt & pepper to taste. Stuff peppers with mixture, replace tops and secure with toothpicks. Grill peppers, top side up over indirect medium heatuntil peppers are soft but still hold thier shape about 15 minutes. Remove tops and cut in half lengthwise.
Makes 6 servings.
1 small loaf crusty itialian bread
3 tablespoons olive oil
3 medium sweet red peppers
1 cup fresh mozzarella cheese, cut into small cubes
1 1/2 teaspoons dried basil
1 clove garlic, finely chopped
1 tablespoon olive oil
Salt & pepper to taste.
Thinly slice bread, remove crusts and cut into 1/2" cubes to make 1 cup.
In a skillet heat 3 tablespoons of oil, add bread and saute until golden; drain on paper towels. Cut tops off peppers about a 1/2" from top and reserve tops. Remove seeds and membrane.
In a bowl combine bread, cheese, basil, garlic and 1 tablespoon of oil. Mix well adding salt & pepper to taste. Stuff peppers with mixture, replace tops and secure with toothpicks. Grill peppers, top side up over indirect medium heatuntil peppers are soft but still hold thier shape about 15 minutes. Remove tops and cut in half lengthwise.
Makes 6 servings.
