Make these Grilled Summer Peppers for your next party. Cherry tomatoes, herbs and a splash of vinaigrette make these Grilled Summer Peppers extra tasty.
What You Need
Original recipe yields 6 servings
1 each yellow, orange and red pepper
18 fresh basil leaves, divided
18 cherry tomatoes
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
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Let's 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.
Fill peppers as directed; place in large resealable container. Refrigerate up to 8 hours before grilling as directed.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.