3 green bell peppers, cut into large chunks

½ cup sliced jalapeño peppers

1 pinch dried oregano

1 cup shredded mozzarella cheese

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Preheat the grill to medium-high heat.
Place bell peppers and jalapeños in a grill basket or directly on the grates. Grill for 5–7 minutes, turning occasionally, until tender and slightly charred.
Remove peppers from the grill and transfer to a heatproof dish.
Sprinkle with oregano and top with mozzarella cheese.
Return the dish to the grill (or place under a broiler) for 2–3 minutes until cheese is melted and bubbly.
Serve hot as a side dish or appetizer.

Use colorful bell peppers (red, yellow, orange) for sweetness and presentation.

Try different cheeses like provolone, cheddar, or pepper jack.

Add onions or mushrooms for extra flavor.

Toss peppers with olive oil and garlic before grilling for richness.

Serve over toasted bread for a bruschetta-style dish.