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Steps
1
Heat gas or charcoal grill. Place bell peppers on grill. Cover grill; cook over medium-high heat 10 to 13 minutes, turning every 3 to 4 minutes, until all sides are blistered and charred.
2
Place peppers in brown paper bag; fold down top. Let stand 5 minutes.
3
Carefully peel as much skin from peppers as possible. Cut in half lengthwise; remove stems, seeds and ribs. Sprinkle with salt.
4
Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to grill; cook about 5 minutes longer or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again.
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Freshly roasted red peppers have better flavor and texture than roasted peppers from a jar. Peeling the peppers under cool water helps loosen the peels but washes away the smoky-sweet flavor.
Roast and peel the peppers in advance; cover and refrigerate them for up to 4 hours. Garnish and grill as directed.
To broil bell peppers, place on broiler pan; broil 4 to 6 inches from heat for 20 minutes, turning occasionally, until black and blistered. Continue as directed in recipe; broil 5 minutes longer.
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