1. Heat grill to medium-high heat.
2. 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.
3. Grill 8 to 10 min. or until peppers are crisp-tender.
4. Place peppers on platter; top with remaining basil leaves and dressing.
Kitchen Tips: Tip 1: Make Ahead Fill peppers as directed; place in large resealable container. Refrigerate up to 8 hours before grilling as directed. Tip 2: Nutrition Bonus In addition to the peppers in this colorful side dish being rich in vitamin C, they also team up with the tomatoes to provide an excellent source of vitamin A.
- 6 g Total Fat
- 2.5 g Saturated Fat
- 0 g Trans Fat
- 10 mg Cholesterol
- 240 mg Sodium
- 6 g Total Carbohydrates
- 2 g Dietary Fibers
- 3 g Sugars
- 6 g Protein
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Nutritional Information
- 6 g Total Fat
- 2.5 g Saturated Fat
- 0 g Trans Fat
- 10 mg Cholesterol
- 240 mg Sodium
- 6 g Total Carbohydrates
- 2 g Dietary Fibers
- 3 g Sugars
- 6 g Protein
Directions
1. Heat grill to medium-high heat.
2. 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.
3. Grill 8 to 10 min. or until peppers are crisp-tender.
4. Place peppers on platter; top with remaining basil leaves and dressing.
Kitchen Tips: Tip 1: Make Ahead Fill peppers as directed; place in large resealable container. Refrigerate up to 8 hours before grilling as directed. Tip 2: Nutrition Bonus In addition to the peppers in this colorful side dish being rich in vitamin C, they also team up with the tomatoes to provide an excellent source of vitamin A.