The kids liked the filling but I think they need to warm up to the red pepper. They usually eat it either cooked through (as it is in a casserole) or raw with dip. Still, I loved it. Some pine nuts would be a great addition to the filling.
Red Pepper Roasties? would that be a good title?
1 red pepper
2 oz mozzerella cheese, shredded
1 oz feta cheese, crumbled,
1 T sun-dried tomatoes with oil
1 T of basil leaves
Quarter the pepper longwise, then slice it horizontally in thirds (12 pieces). Rub some of the oil from the tomatoes on the skin and roast it on a foil-lined sheet at 400 degrees for about 20 minutes. The edges will be a little charred.
Chop the tomatoes and basil and mix with the cheeses. Pepper to taste. Put a dallop in each red pepper "boat" and cook at 425 degrees for 5 more minutes or until melty. Serve hot or room temperature.