- 3 large sweet peppers (halved and seeded) - Eastern WA farmers will tell you which ones work best for the recipe
- 8 oz. mozzarella cheese (sliced) - we like Samish Bay’s mozz
- 1 large tomato (chopped) - summertime offers many tomato options from heirloom to basic red. Note: You’ll often find, the ugliest tomatoes are the most flavorful- it worth an experiment!
- 6 sprigs of basil: from your own garden, Nash’s Organics or Growing Washington at Alm Hill
- Salt and Pepper to taste
- Olive oil
Fill each pepper half with chopped tomato and drizzle over top with olive oil. Place slices of mozzarella over top of tomatoes, sprinkle with salt and pepper and place basil on top. Put filled peppers on hot grill but not directly over flame, cover and grill for about 30 minutes or until peppers are soft.
These are wonderful on their own, but make a gourmet meal served with fresh grilled corn on the cob and a rare steak or chicken breast.