Red bell peppers, 1 per person
Mozzarella cheese, cut in chunks
Fresh parsley
1/2 tsp. butter per pepper, approx.

Select firm, red peppers and roast on charcoal grill or broil in oven. Keep turning until all sides are done. Then place in bowl or pan and slip the bowl or pan into large paper bag and SHUT TIGHT. When peppers are cool, remove skin, and seeds. DO NOT rinse peppers. Remove stray seeds with wet fingers. Cut chunks of mozzarella cheese and wrap pepper around each and tuck in a few leaves fresh parsley. Place in buttered casserole and top all with butter. Bake at 400 degrees until cheese melts.