INGREDIENTS

INSTRUCTIONS

Cut the mozzarella into rectangles that are 1- by 3-inches and 1/4-inch
thick. Using a paring knife, gently cut 3/4 of the way around the top of
each pepper, leaving a hinge. Carefully remove the seeds and drain the
liquid from the peppers. Cut core seeds from the top of each pepper. You
will be left with 6 seed-free whole hollow peppers with attached lids.
Insert one piece of mozzarella into each pepper. Follow with a small sprig
of picked rosemary, salt, pepper, and 1/2 teaspoon olive oil. Close the top
of each pepper with attached lid. Heat grill to medium-high. Place peppers
on grill and cook, using tongs to rotate, until the cheese has melted,
about 2 minutes per side. Remove from heat and transfer to serving platter.
Drizzle with olive oil, sprinkle with salt and pepper, and garnish with a
sprig of rosemary. Serve immediately. Serves 6. Comments: You can
substitute almost any combination of cheese and fresh herbs to create your
own version. You can roast the peppers a day ahead and have your
ingredients ready before guests arrive. The s'mores can be made as whole
peppers, or in "cocktail size" -- served on skewers.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 42 Calories (kcal); 3g Total Fat; (52% calories from fat); 1g
Protein; 5g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart
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