Clarendon Cooks: Grilled Stuffed Red Peppers


EDITOR'S NOTE: The following recipe was provided by Sandi Tucker for The Manning Times' bi-monthly column, Clarendon Cooks.

6 Servings

1 loaf crusty Italian bread, small

3 Tablespoons extra virgin olive oil

3 medium sweet red peppers

1 cup fresh mozzarella cheese, cut into small cubes

1-1/2 teaspoons dried basil

1 garlic clove, finely chopped

1 Tablespoon extra virgin olive oil

Kosher salt

fresh ground black pepper

Thinly slice bread, remove crusts and cut into enough half-inch croutons to make 1 cup.

In a skillet, warm the olive oil, add the croutons, and sauté until golden; drain on paper towels.

Cut tops off peppers about a half-inch from top, and reserve tops. Carefully remove seeds and membranes.

In a bowl combine croutons, mozzarella, basil, garlic, and oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, replace tops and secure with toothpicks.

Grill peppers, top sides up, over indirect medium heat until peppers are soft but still hold their shape, 12 to 15 minutes. Remove tops and cut in half lengthwise.


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