Preheat oven to 450°F. Cut off tops of four bell peppers. Remove seeds and membranes. Rinse bell peppers. If necessary, cut thin slice from bottom of each pepper so they stand upright. Set aside. These will be your "salad bowls"

Next, roast your four remaining red peppers. This step is completely optional as you can easily run to the store and grab a jar. But our family loves to make our own from the garden and store it in olive oil. Either way, the recipe will come out delicious.

Slice the red peppers so that they sit as flat as possible, to allow for even roasting. Drizzle with olive oil

Roast at 450 degrees for 35 to 45 minutes to allow your peppers to get tender and roasted, but not overly charred.

Prepare your caprese salad and dressing while you wait for your peppers to cool. Once the peppers are cool enough to handle, peel off charred skins. Slice them for your salad.

Add your mozzarella pearls, cherry tomatoes, roasted red peppers and basil leaves into a mixing bowl.

Prepare your dressing by mincing garlic, and adding olive oil, vinegar, salt, your minced garlic, and red pepper flakes into a jar or small bowl and mixing thoroughly.

Pour dressing over salad and mix with large salad spoon until it's evenly dressed.

Scoop salad into red peppers and serve immediate