Grilled Peppers Stuffed with Goat Cheese

Ingredients:

1 medium yellow bell pepper
1 medium red bell pepper
2 ounces soft goat cheese (chevre)
1/2 cup (2 ounces) shredded Monterey Jack cheese
2 Tablespoons snipped fresh chives
2 Tablespoons snipped fresh basil

Directions:

Cut the bell peppers lengthwise into halves, discarding the stem ends, seeds and membranes. Combine the bell peppers with a small amount of water in a saucepan. Bring to a boil. Boil for 2 minutes. Drain cut side down on paper towels.

Combine the goat cheese, Monterey Jack cheese, chives and basil in a bowl and mix well. Spoon about 2 Tablespoons of the cheese mixture into each bell pepper half. Fold an 18x24-inch sheet of foil in half to make a 12-18-inch rectangle. Arrange the bell pepper halves inside the foil. Bring up 2 opposite sides of the foil and seal with a double fold. Fold the remaining ends to completely enclose the bell peppers, allowing space for steam to build.

Arrange the foil packet on a grill rack. Grill over medium to medium-hot coal for 5 to 6 minutes or until the bell peppers are tender-crisp and the cheese melts. To serve, cut each half into 2 wedges. Serve warm.

Serves: 8