Roasted Red Pepper and Mozzarella with Basil

This appetizer really reminded me of working at Red Mill as a child slave.  Just kidding! Every Saturday morning I would go into the Mill at 10am, and peel roasted Anaheim peppers.  To make these little yummers, you'll need

• 3 red bell peppers
• a ball of mozzarella
• fresh basil

Put your oven on broil.  Line a cookie sheet with foil.  Place the red bell peppers on the cookie sheet and place them in the oven.  The peppers will turn black.  Turn them with the tongs until they are black all the way around. Take them out of the oven and place in a bowl.  Put a cutting board or a plate over the top of the bowl so that the peppers steam.  Leave them there for about 15 minutes.  When they are done steaming take them out of the bowl and place them on top of the cutting board.  Let them cool down unless you want to burn your hands and cry like a little girl.
After they have cooled, pull the stem off, and cut them down the middle.  Flatten them out and seed them.  Cut into 1/2 inch strips.
Now, take small lumps of mozzarella and place them on one end of the red pepper strip.  Roll the pepper around the mozzarella and then put a toothpick through the pepper and the cheese to hold it together. Roughly chop up some basil and toss it on top. Look at that, it's a little rolled up piece of heaven!