Shop Black Friday Sale
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Side Dish
5 servings
30 minutes
10 minutes
Chef Tom Fraker
1 pint Melissa's Veggie Sweet Mini Peppers (about 10 peppers)
1 ball Mozzarella cheese, room temperature
1 small bunch fresh basil, stems removed, leaves chopped
Prepare a hot grill. Grill the mini peppers until you get nice grill marks.
When cool enough to handle, split the peppers from stem to tip to create a pocket. Set aside.
In a bowl, crumble the cheese. Mix in the basil and fill the peppers.
