Recipe courtesy of Martha Stewart
6 servings



Cut each pepper lengthwise into about 6 (1-inch) strips. Exact number and size of strips will vary, depending on size of pepper.

Place a cube of mozzarella and a tiny sprig of rosemary at 1 end of each pepper strip. Season with salt and pepper. Carefully roll pepper around cheese, creating a package. Run a water-soaked wooden skewer through the pepper and the cheese to secure. Repeat process so that each skewer has about 3 pepper packages.

Heat a grill to medium high. Place skewers on grill, and cook, rotating with tongs, until cheese has melted, about 1 to 2 minutes per side. Remove from heat, and serve immediately.

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. Set range to a high flame, and place 2 peppers on each grate, so that they are directly in the flame. Roast peppers, turning occasionally with tongs, until they are evenly charred and soft all over. Do not worry if peppers split.

Transfer each pepper to a paper towel, and wrap tightly. Let them steam for at least 5 minutes. (This "sweats" the peppers, loosening the skin.) Remove the charred skin with the paper towel, rubbing gently, if necessary. 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.

Yield: 4 servings



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