Roasted Pepper S'Mores
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
53
Sourness
39
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
1 bunch
Rosemary (fresh sprigs)Directions:
1
Using a paring knife, gently cut 3/4 of the way around the top of each pepper, leaving a hinge
2
Carefully remove the seeds, and drain the liquid from the peppers
3
Cut core seeds from the top of each pepper
4
You will be left with 6 seed-free whole hollow peppers with attached lids
5
Insert 1 piece of mozzarella into each pepper
6
Follow with a small sprig of rosemary, salt, pepper, and 1/2 teaspoon olive oil
7
Close the top of each pepper with attached lid
8
Heat grill to medium-high
9
Place peppers on grill, and cook, using tongs to rotate, until the cheese has melted, about 2 minutes per side
10
Remove from heat, and transfer to serving platter
11
Drizzle with olive oil, sprinkle with salt and pepper, and garnish with a sprig of rosemary
12
Serve immediately
13
Roasted Peppers: 2 red peppers 2 yellow peppers 2 orange peppers Turn over 3 burner grates on a gas range so that they are concave
14
Set range to a high flame, and place 2 peppers on each grate, so that they are directly in the flame
15
Roast peppers, turning occasionally with tongs, until they are evenly charred and soft all over
16
Do not worry if peppers split
17
Transfer each pepper to a paper towel, and wrap tightly
18
Let them steam for at least 5 minutes
19
(This "sweats" the peppers, loosening the skin
20
) Remove the charred skin with the paper towel, rubbing gently, if necessary
21
It is not recommended that you rinse the peppers under running water to remove the skin; this will wash away a lot of the flavor
22
Yield: 4 servings