This is one of my favorite recipes to serve with Dave’s Flank Steak Marinade. Add some grilled onions and peppers, and you’ve got a delicious summer meal.
Kate’s Stuffed Red Peppers on the Grill
3 red peppers (medium-sized)
loaf of French or Italian bread
3-4 tablespoons olive oil
1 cup fresh mozzarella cheese, cut into small cubes (get the round mozzarella chunks in water, or the mozzarella that’s marinated in oil and Italian seasonings)
1 clove garlic, minced
1 tablespoon olive oil (less if you get the marinated mozzarella)
1 1/2 teaspoons dried basil
Salt & pepper to taste
pine nuts (optional)
Prep the peppers: Cut the tops of your red peppers off toward the top (about 1/2 inch away from top.) Remove seeds and membranes.
Make croutons: Slice your bread thinly and tear (or cut) into 1/2 inch croutons. You need about 1- 1 1/2 cups. Heat 3 tablespoons olive oil in a skillet. Add the croutons. Brown each side, adding more olive oil if needed. Lay croutons on paper towel to drain.
Stuff the peppers: Combine croutons, mozzarella, garlic, basil, pine nuts (optional), oil, salt & pepper. Stuff peppers, replacing tops with toothpicks. Place on grill for 10-15 minutes.
The inside will be melted and delicious. Serve 1/2 pepper per person. These are surprisingly good reheated the next day!