Mozzarella Stuffed Sweet Mini Peppers

Ingredients

• 1 pound of sweet mini peppers, about a dozen
• 1/4 pound smoked mozzarella cheese, cut into 1/4-inch thick and 2 inch long batons
• 12 basil leaves
• 2 teaspoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• Salt to taste

Directions

1. Set one pepper at a time on its flattest side, so it sits as steadily as it can. Using a small, sharp knife, make a 2 1/2 inch opening along the top center. If you find a seed cluster inside, remove it with a spoon. Wrap a basil leaf around a stick of mozzarella, then tuck it into the pepper.
2. Once every pepper is filled, coat the outsides with olive oil. Spoon the balsamic into the openings. Heat your grill, oven, or broiler for strong direct heat; for the oven, set it to 400 degrees F.
3. For the grill, arrange the peppers cut side up over high direct heat with the lid on until marks appear, then turn the heat down to medium and continue cooking until the cheese melts and the peppers start to soften, about 5 to 10 minutes.
4. For the broiler or oven, set the peppers on a roasting pan and cook until the cheese is melted and the peppers are softened and browned, about 5 to 10 minutes.
5. Season with salt to taste. Allow the peppers to sit for a few minutes before you serve them.