Ingredients

• 4 large roasted red peppers, drained well and dried
• 4 (1-inch) thick slabs scamorza or provolone cheese, a few inches wide
• 1 teaspoon crushed red pepper flakes
• A handful finely chopped flat-leaf parsley
• 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
• 1 lemon, zested and juiced
• Extra-virgin olive oil, for drizzling
• Kitchen twine, cut into 4 (8-inch) lengths, soaked in water

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Instructions

1. Slice the peppers open and reserve. Add the cheese to a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, a little lemon zest, lemon juice and a liberal drizzle of extra-virgin olive oil. Toss to coat the cheese chunks in the marinade. Wrap each chunk in a roasted pepper and tie with twine to make a bundle.
2. Heat grill pan or outdoor grill to medium, and grill the bundles until the peppers are evenly charred and cheese is browning at edges, about 8 to10 minutes. Transfer to a serving platter and serve.