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■2 bell peppers, one yellow and one red
■1 tub fresh mozzarella, preferably the cherry sized
■salt and pepper and/or seasoning that you like (I like Montreal Steak Seasoning for this)
■3-4 fresh basil leaves
Set oven to broil. Line a baking sheet with foil. Place the whole peppers on the foil and place under broiler. When the tops of the peppers have turned black, take tongs and rotate peppers. Keep turning peppers until the skin is completely charred. Place peppers in a brown paper lunch sack or in a large zip lock bag. Close. Let steam for 10 minutes. Remove peppers to a cutting board and let cool.