(makes 6 servings)
1/2 lb Italian bread
1/4 cup olive oil
3 medium red bell peppers
1 cup mozzarella, cut into 1/2 inch cubes
1/4 cup chopped fresh basil
1 cup chopped Italian parsley
1/2 cup toasted pine nuts or almonds
1 clove garlic, minced
Preheat grill to medium. Thinly slice bread, remove crusts, cut into enough 1/2 inch croutons to make 2 cups. Warm 2 Tbsp olive oil in skillet. Add garlic and croutons and season with salt and pepper. Saute until bread is golden brown. Drain on paper towels. Cut tops off peppers, about 1 inch from top (do not discard tops). Scoop out peppers. In a bowl, combine croutons, mozzarella, basil, parsley, pine nuts, and remaining oil. Mix well; salt and pepper to taste. Stuff mixture into peppers, replace tops and secure with toothpicks. Place on grill until peppers are soft but still hold shape (approximately 12-15 minutes). To serve, remove tops and cut in half lengthwise.
1/2 lb Italian bread
1/4 cup olive oil
3 medium red bell peppers
1 cup mozzarella, cut into 1/2 inch cubes
1/4 cup chopped fresh basil
1 cup chopped Italian parsley
1/2 cup toasted pine nuts or almonds
1 clove garlic, minced
Preheat grill to medium. Thinly slice bread, remove crusts, cut into enough 1/2 inch croutons to make 2 cups. Warm 2 Tbsp olive oil in skillet. Add garlic and croutons and season with salt and pepper. Saute until bread is golden brown. Drain on paper towels. Cut tops off peppers, about 1 inch from top (do not discard tops). Scoop out peppers. In a bowl, combine croutons, mozzarella, basil, parsley, pine nuts, and remaining oil. Mix well; salt and pepper to taste. Stuff mixture into peppers, replace tops and secure with toothpicks. Place on grill until peppers are soft but still hold shape (approximately 12-15 minutes). To serve, remove tops and cut in half lengthwise.
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