2 red bell peppers 2 Tbls. chopped fresh chives
2 yellow bell peppers 2 Tbls chopped fresh basil
8 oz. crumbled goat cheese 1 garlic clove, crushed
8 oz. Kraft shredded Monterey Romaine leaves
Jack cheese
Cut tops of peppers off and remove seeds. In small bowl, combine cheeses, chives, basil and garlic; mix well. Place about 3-4 Tbls. cheese mixture into each pepper. Place filled peppers on ungreased baking pan. Broil 4 to 6 inches from heat until cheese melts and just begins to brown. (Monitor browning process closely). Line serving dish with romaine leaves. Allow peppers to cool 5 minutes and arrange on top of romaine leaves. Serves 4.
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