Ingredients

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.

Read more »