Recipe - Roasted Pepper Smores

6 Whole roasted peppers;
peeled
One half pound Fresh mozzarella
1 bn Rosemary
Coarse salt; to taste
Freshly ground black pepper;
to taste
3 teaspoon Olive oil; plus more

Cut the mozzarella into rectangles that are 1 by 3inches and 1/4inch
thick. Using a paring knife, gently cut Three fourths of the way around the top of
each pepper, leaving a hinge. Carefully remove the seeds and drain the
liquid from the peppers. Cut core seeds from the top of each pepper. You
will be left with 6 seedfree whole hollow peppers with attached lids.
Insert one piece of mozzarella into each pepper. Follow with a small sprig
of picked rosemary, salt, pepper, and One half teaspoon olive oil. Close the top
of each pepper with attached lid. Heat grill to mediumhigh. Place peppers
on grill and cook, using tongs to rotate, until the cheese has melted,
about 2 minutes per side. Remove from heat and transfer to serving platter.
Drizzle with olive oil, sprinkle with salt and pepper, and garnish with a
sprig of rosemary. Serve immediately. Serves 6. Comments: You can
substitute almost any combination of cheese and fresh herbs to create your
own version. You can roast the peppers a day ahead and have your
ingredients ready before guests arrive. The s'mores can be made as whole
peppers, or in "cocktail size" served on skewers.

Source: "Martha Stewart Living (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 42 Calories (kcal); 3g Total Fat; (52% calories from fat); 1g
Protein; 5g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; One half Fat; 0 Other
Carbohydrates

Recipe by: Martha Stewart

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