Instructions: Cut the mozzarella into rectangles that are 1- by 3-inches and 1/4-inch thick. Using a paring knife, gently cut 3/4 of the way around the top of each pepper, leaving a hinge. Carefully remove the seeds and drain the liquid from the peppers. Cut core seeds from the top of each pepper. You will be left with 6 seed-free whole hollow peppers with attached lids.

Insert one piece of mozzarella into each pepper. Follow with a small sprig of picked rosemary, salt, pepper, and 1/2 teaspoon olive oil. Close the top of each pepper with attached lid.

Heat grill to medium-high. Place peppers on grill and cook, using tongs to rotate, until the cheese has melted, about 2 minutes per side. Remove from heat and transfer to serving platter. Drizzle with olive oil, sprinkle with salt and pepper, and garnish with a sprig of rosemary. Serve immediately.

Serves 6.

Comments: You can substitute almost any combination of cheese and fresh herbs to create your own version. You can roast the peppers a day ahead and have your ingredients ready before guests arrive. The smores can be made as whole peppers, or in "cocktail size" - served on skewers.

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