Main dishes

Grilled Summer Fresh Peppers

(2)

rate it now!

photo by:

kraft

Hands down, the most beautiful grilled side dish to ever grace a picnic table. Cheesy fresh veggies and herbs with a splash of vinaigrette—it’s as smart as it is pretty.

time

prep:

15 min

total:

25 min

servings

total:

6 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

each yellow, orange and red pepper

fresh basil leaves, divided

cherry tomatoes

cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4

cup KRAFT Balsamic Vinaigrette Dressing, divided

Make It

HEAT grill to medium-high heat.

CUT each pepper lengthwise in half. Remove and discard seeds. Fill each half with 1 basil leaf and 3 tomatoes; top with cheese. Drizzle evenly with 2 Tbsp. dressing.

GRILL 8 to 10 min. or until peppers are crisp-tender.

PLACE peppers on platter; top with remaining basil leaves and dressing.

Kraft Kitchens Tips

Make Ahead

Fill peppers as directed; place in large resealable container. Refrigerate up to 8 hours before grilling as directed.

servings

total:
6 servings

healthy living information

Good source of calcium

Good source of vitamin A or C

Diabetes Center

carb choices

carb choices:
1/2

diet exchange

1 Vegetable + 1-1/2 Fat

nutrition bonus

This colorful side dish is rich in vitamin C from the peppers. They also team up with the tomatoes to provide an excellent source of vitamin A. Plus, the cheese is a good source of calcium.