I love the mildly-roasted flavor of these. I "created" this recipe based on Ruth's Peppers with Feta.
1 red bell pepper per person
1-2 T of olive oil, depending on how many you make. Enough to coat.
1 T basil
1 T oregano
1/8 c LF shredded mozarella per person
Cut bell pepper into strips. Toss in a bowl with oil and spices. Spread in a baking dish. Bake at 350 for 20 minutes. Sprinkle mozzarella over peppers. Bake for another 10 minutes, or until mozzarella is browned and peppers are to your desired consistency. At 30 minutes, they still were crisp-tender, which is how we enjoy them.
My husband LOVED these and it used up some of our farm share produce.