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.