Instructions: Thinly slice bread, remove crusts and cut into enough 1/2 inch croutons to make 1 cup. Saute in 3 tablespoons olive oil until golden; drain on paper towels.

Cut tops off peppers about 1/2 inch from top, and reserve tops. Carefully remove seeds and membranes.

In a bowl combine croutons, mozzarella, basil, garlic and 1 tablespoon oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, and replace tops and secure with toothpicks.

Place peppers in center of cooking grate, top sides up, and cook Indirect/Medium heat for 12 to 15 minutes or until peppers are soft, but still hold their shape.

When peppers are done, remove from grate. Remove tops and cut in half lengthwise.

This recipe yields 6 servings.

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