My husband doesn’t eat many vegetables so when I saw this in his Weber cookbook I was so happy to finally have a grilled veggie recipe that we both could enjoy. This is so easy, tasty and looks great. It will definitely be a hit next time you grill.

The prep work takes a few minutes but I enjoy it since I get to enjoy my favorite scents in the kitchen; garlic and basil.

Grilled Bell Peppers Stuffed with Mozzarella

Ingredients

• 3 Bell Peppers
• 1 small loaf of crusty Italian bread
• 3 Tbps. olive oil
• 1 cup fresh mozzarella cheese, cut into small cubes
• 1 1/2 tsp dried basil
• 1 clove garlic, finely chopped
• 1 Tbsp. olive oil
• Salt and ground pepper

If reviews and ratings check out on the discount here cheap levitra market today. Early Morning Erection PresentIn most of cipla viagra the patients having organic disease baring those in early stages, erection does not occur at anytime in a day. However, prices in uk viagra it is imperative to seek medical help before using these tablets. Today acupuncture is one of the most popular practices of traditional Chinese medicine that originated in ancient China more than 2500 years and has been preferred widely by several individuals all across purchase viagra online amerikabulteni.com the India.
Thinly slice bread, remove crusts and cut into enough 1/2 croutons to make 1 cup. Saute in 3 Tbsp. olive oil until golden; drain on paper towels. Cut tops off peppers about 1/2″ from top, and reserve tops. Carefully remove seeds and membranes. In a bowl combine croutons, mozzarella, basil, garlic and 1 Tbsp. olive oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, replace tops and secure with toothpicks. Place peppers on cooking grate, top sides up, and grill 12-15 minutes or until peppers are soft, but still hold their shape. When peppers are done, remove from grate. Remove tops and cut in half lengthwise. Makes 6 servings.

Source: Weber Grill Cookbook