Roasted Pepper and Mozzarella Bites
2 bell peppers, one yellow and one red
1 tub fresh mozzarella, preferably in the cherry size
Salt and pepper and/or your seasoning of choice
3-4 fresh basil leaves
1. Set oven to broil. Line a baking sheet with foil. Place the whole peppers on the foil and place under broiler. When the tops of the peppers have turned black, rotate peppers with tongs. Keep turning peppers until the skin is completely charred. Place peppers in a brown paper lunch sack or in a large ziplock bag. Close; let steam for 10 minutes. Remove peppers to a cutting board and allow to cool.
2. After peppers have cooled, skins will slip off easily. Remove all skins and cut peppers in half, removing stem carefully so peppers don't tear. Carefully remove seeds. Slice each pepper half into about 5 or 6 strips and season to taste.
3. Drain 20 to 22 mozzarella balls. Place in small bowl and drizzle with olive oil. Season with salt (don't be skimpy with the salt) and pepper and/or your preferred seasoning; toss to coat.
4. Wrap each mozzarella ball with a strip of pepper. Secure with a toothpick and place on serving platter. Repeat with remaining peppers and cheese. Chiffonade fresh basil leaves and sprinkle over the appetizers.