Mediterranean Stuffed Sweet Baby Peppers (#1621)

Serves
Ready
4
45
Minutes
Prep
Cook
20
Minutes
25
Minutes
Categories
Appetizers Side
Share This Recipe

Ingredients

  • 1 1/2 tablespoons Olive Oil or canola oil
  • 3/4 cup Ricotta Cheese
  • 2 tablespoons Basil Pesto basil, homemade or store-bought
  • 1/2 cup Parmesan Cheese
  • 1/2 cup Walnuts toasted and finely chopped
  • 1/4 cup Sundried Tomatoes oil packed, drained and finely chopped
  • 1/4 oz Greek Olives prefer oil-cured, finely chopped
  • 1 Salt And Black Pepper to taste
  • 32 Sweet Bell Peppers baby, about 2 1/2 inch long, or as needed
  • 2/3 cup Balsamic Vinegar

Directions

  1. Put the rack in the center of the oven and preheat to 350° f (180° c).
  2. Coat a baking sheet with cooking spray and set aside.
  3. In a medium bowl, mix together cheeses, walnuts, sun-dried tomates, olives, pesto, salt and black pepper to taste.
  4. Cut 1/2-inch from the stem-end of the peppers with a paring knife.
  5. Remove the seeds and veins.
  6. Using a small dessert spoon, fill each pepper with the ricotta mixture.
  7. Arrange the stuffed baby peppers on the prepared baking sheet and bake for about 16 minutes until the peppers begin to soften.
  8. Remove from the oven and let cool for 5 to 6 minutes.
  9. While the peppers are roasting, bring the balsamic vinegar in a small saucepan over high heat to a boil.
  10. Reduce the heat to medium, allow the vinegar to simmer for about 10 minutes or until thick and syrupy.
  11. Serve the stuffed peppers warm with balsamic glaze drizzled on top.
Source: {{url}}