|
| | |
|
Cheesy Grilled Bell Peppers
- 5 Bell Peppers
- 3/4 Cup BARI® Fruity Extra Virgin Olive Oil
- 1/4 Cup BARI® Red Wine Vinegar
- Pinch of Salt
- Pinch of Pepper
- 1 Cup Grated Mozzarella/Cheddar Cheese blend
Quarter the Bell Peppers so that each section is like its own little cup. Wisk together the oil, vinegar, salt and pepper. Then combine marinade and Bell Peppers into a zip top bag. Leave in the refrigerator to marinate for up to 2 hours. Place the peppers on the grill so that the cupped side is facing up at you (do not turn them over while cooking). If you have extra marinade pour it into each cup to help enhance the flavor. Once the peppers have softened a bit (usually about 5 min.) fill each cup with the cheese. Once the cheese has melted remove from the grill and serve as a side dish or an appetizer!
*** If you use less Bell Peppers simply toss the extra marinade with some Leafy Greens, Feta Cheese, and a handful of Grape Tomatoes for a delicious Summer Salad! Nonno's Grilled Rosemary Chicken goes great with Cheesy Grilled Bell Peppers
Watch video of Bari Chef Kyle Sawatzky as he prepares this recipe
| |
| | |
|
|
|