This dish can be an appetizer, a snack, heck, even a cry-for-help kind of dinner. And yes, I’d boldly go where no man has gone before and pair it with scrambled eggs for breakfast. Why? Because I’m a rule-breaker. A culinary rebel without a cause. And it’s delicious.

How I made it…You'll need some bell peppers—three to be exact—unless you're feeding an army, in which case, may the force be with you. You'll also need an ungodly amount of shredded mozzarella because cheese is life, prosciutto slices because we're fancy like that, and a bunch of other stuff like garlic cloves, dried oregano, garlic powder, salt, parsley, and EVOO. That's extra virgin olive oil for those not in the know. It's like the Gucci of olive oils.

First, crank your oven up to 420 because we're about to bake some peppers, not cookies. Give those bell peppers a good wash—because, hygiene—then slice them into 3-inch wide pieces. Why? More surface area for cheese, my friends. Lay those bad boys on a baking sheet like they’re sunbathing in the French Riviera, drizzle them with EVOO like you're blessing them, shower them with garlic powder, stuff them with mozzarella like there’s no tomorrow, sprinkle some dried oregano to make it rain, add more garlic powder because garlic is life, wrap them in prosciutto like little piggy blankets, and finally, a pinch of salt because we're all about that flavor. Throw in some garlic cloves around them because why not? Bake for 10 minutes, then broil for 2-3 minutes to get that cheese looking like a golden sunset. Remove, garnish with parsley because we eat with our eyes first, and voila! You’ve just made yourself something that’s too fancy for your own good. Enjoy it, you deserve it!