8 bell peppers (any color, leaving them whole)
1 lb. fresh mozzarella, in block form
1 bunch fresh basil leaves
to taste: salt and pepper
garnish: grated parmesan cheese
2 cups homemade tomato sauce
Heat oven to 375ºF (190ºC). Make a 2 - 3" slit along a side of each pepper. Remove seeds and membranes carefully through this slit. Slice fresh mozzarella into 1/4" thick slices, same length as peppers. Insert these slices into peppers. Add a few basil leaves, finely chopped, on top of cheese; season with salt and pepper. Oil a large baking pan lightly; lay peppers across bottom, slit-side up. Spoon sauce over top of peppers, sprinkle well with Parmesan cheese. Bake until bubbly and browned, about 1 hour. Serve hot or at room temperature, garnished with fresh basil leaves. Makes 8 servings.