Ingredients:
3 six ounce containers Miceli's Perline (Fresh Mozzarella)
2 cups of diced tomatoes
1/2 cup diced onions
6 assorted color large bell peppers

Basil vinaigrette
1 cup fresh basil leaves
1 teaspoon Dijon mustard
1/2 cup olive oil
1 Tablespoon vinegar (Sherry recommended)

Cut the tops off the peppers, and scoop out the insides. Set pepper tops aside. Drain perline and set aside in medium mixing bowl. Combine all vinaigrette ingredients, except the olive oil in a food processor. After processing slowly add the olive oil to emulsify the dressing. Add tomatoes and onions to the perline and pour most of the dressing over the mixture and toss lightly. Stuff the perline into the pepper; replace the top of the pepper. Place stuffed peppers on a serving platter and drizzle the remainder of the vinaigrette on top of the stuffed peppers. Garnish with fresh basil leaves.

Tip: Can substitute any Miceli's Fresh Mozzarella product (Ovoline, Ciliegini or Bocconcini)

Serves 6