Recipe

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• 4 small red peppers, halved and cleaned
• 2 slices whole wheat bread, cut into small cubes
• 1/4 cup fresh basil, shredded
• 4 garlic cloves, minced
• 2 cups grated monterey jack pepper cheese

• 1 Preheat oven to 400°F.
• 2 Place halved peppers face down on a cookie sheet and roast for 20 minutes.
• 3 Meanwhile toast the bread cubes.
• 4 Divide the cubes into the peppers.
• 5 Top with half of the basil and all of the garlic and the cheese of choice.
• 6 Bake another 15 minute.
• 7 Top with remaining basil.