Grilled Summer-Fresh Peppers Recipe

Grilled Summer-Fresh Peppers Recipe

  • 1 yellow bell pepper, cut lengthwise in half, seeded
  • 1 orange bell pepper, cut lengthwise in half, seeded
  • 1 red bell pepper, cut lengthwise in half, seeded
  • 18 fresh basil leaves, divided
  • 18 cherry tomatoes, divided
  • 1 1/2 cups KRAFT Creamy Mozza Shredded Cheese with a TOUCH OF PHILADELPHIA
  • 1/4 cup KRAFT Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
  1. Heat grill to medium-high heat.
  2. Fill each pepper half with 1 basil leaf and 3 tomatoes; top with cheese. Drizzle evenly with 2 tablespoons dressing.
  3. Grill 8 to 10 minutes or until peppers are crisp-tender.
  4. Place peppers on platter; top with remaining basil leaves and dressing.
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