Wash the peppers. Cut off the stems and remove the seeds from inside. Do not break or tear the pepper. Puncture each pepper with a fork in 3-4 places.
Slice the chese into thick slices that are shorter than the peppers. Stuff each pepper with the cheese. Don't allow any cheese to stick out of the top of your peppers.
Broil the peppers over the BBQ or an electric grill until tender. Avoid burning the skin.
When they are tender and the cheese is hot, place them in a deep dish and pour olive oil and balsamic vinigar over each one. Pour enough oil so that you can dip your bread into it. Sprinkle with salt and grated garlic (optional). Cover and let stand for a couple of hours, swirling them around gently once in a while.
Serve at room temperature or refrigerate for up to 4 days.