what you need
1
each yellow, orange and red pepper
18
fresh basil leaves, divided
18
cherry tomatoes
1
cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4
cup Balsamic Vinaigrette Dressing, divided
make it
HEAT grill to medium-high heat.
CUT each pepper lengthwise in half. Remove and discard seeds. Fill each half with 1 basil leaf and 3 tomatoes; top with cheese. Drizzle evenly with 2 Tbsp. dressing.
GRILL 8 to 10 min. or until peppers are crisp-tender.
PLACE peppers on platter; top with remaining basil leaves and dressing.
http://www.inspiredtaste.net/9739/roasted-stuffed-peppers-recipe/
