About the SFMGA

Tuesday, June 01, 2004

Grilled Roasted Pepper S’mores (6 servings)

• 6 whole peppers (2 each: red, yellow, and orange); ½ lb. fresh mozzarella cut into 1x3" rectangles about ¼" thick; 1 bunch of rosemary sprigs; coarse salt and freshly ground pepper; 3 tsp. Olive oil
• Roast peppers until evenly charred and soft. Don't worry if they split. Steam in a wrapped towel or foil for 5 minutes. Remove the charred skin. Do not wash away the great flavor.
• Cut ¾ of the way round the top of each pepper, leaving a hinge; remove seeds carefully and cut out the core seeds from the top.
• Insert 1 piece of mozzarella into each pepper, followed by a sprig of rosemary, salt and pepper, and ½ tsp. Olive oil.
• Close the top of each pepper with the attached lid.
• On a grill heated medium high, roast peppers, using tongs to rotate until the cheese has melted: about 2 minutes per side.
• Remove from heat, drizzle with more Olive oil, add any needed pepper, and garnish with a sprig of rosemary.