Stuffed & Grilled Red Peppers

This can be served as an appetizer or as a side dish. Sometimes this and a glass of wine equal dinner for me. It will serve six.

1/2 lb. of good Italian Bread unsliced
1/4 Cup Olive Oil
3 Medium Red Peppers
1 Cup fresh mozzarella cut into 1/2" cubes (Not the shredded stuff)
1/4 to 1/2 Cup Fresh Basil
1 Cup Chopped Italian Parsley
1/2 Cup Toasted Pine Nuts
To roast the nuts place them in a hot dry skillet stirring constantly so not to let them burn. It only takes about two minutes to release the natural oils from the nuts. Then let them cool)
1 to 2 Clove of Garlic minced
Kosher Salt and Freshly cracked Black Pepper to taste

Preheat Grill looking for a medium heat.

Thinly slice the bread. Removing the crusts. Then cut into enough 1/2 inch cubes equaling 2 Cups.

Warm 2 Tablespoons of olive oil in a skillet. Add the garlic and the croutons. Season with salt and pepper. Saute until the bread is golden brown. Drain on paper towels.

Cut the tops off the peppers about one inch from the top, reserve the tops. Scoop out the seeds and the membranes and discard.

In a bowl combine croutons, mozzarella, basil, parsley, pine nuts and the remaining olive oil. Mix well adding salt and pepper to taste.

Stuff the peppers with the mixture. Replace the tops and secure with toothpicks.

Place the peppers onto the grill. Grill them until peppers are soft but still retain their shape about 12 to 15 minutes

To serve remove the toothpicks and the tops. Slice the peppers in half lengthwise then plate.

Enjoy!