| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 6 | servings | ||
INGREDIENTS
| 3 | Whole roasted peppers; peeled, seeded, | |
| And cored | ||
| 1/4 | lb | Fresh mozzarella |
| 2 | Rosemary stems | |
| Coarse salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 6 | Wooden skewers; soaked in water |
INSTRUCTIONS
Cut cheese into 1-inch squares that are about 1/4-inch thick. Cut each pepper lengthwise into about six 1-inch strips. Exact number and size of strips will vary depending on size of pepper. Place a cube of mozzarella and a tiny sprig of rosemary at one end of each pepper strip. Season with salt and pepper. Carefully roll up pepper around cheese creating a package. Run a soaked skewer through the pepper and the cheese to secure. Repeat process so that each skewer has about 3 pepper packages. Heat a grill to medium-high. Place skewers on grill and cook, rotating with tongs, until cheese has melted, about 1 to 2 minutes per side. Remove from heat, and serve immediately. Makes 6 skewers. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - [email protected]" Per serving: 10 Calories (kcal); trace Total Fat; (17% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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