Mediterranean Stuffed Sweet Baby Peppers
These cute and fresh baby peppers are stuffed with a mixture of ricotta cheese, toasted walnuts, sun-dried tomatoes, basil pesto and black olives. Roast them in the oven, they come out cheesy, oozy and absolutely tasty. Serve these cute yet yummy peppers as an appetizer that everyone will love and enjoy.
or canola oil
basil, homemade or store-bought
toasted and finely chopped
oil packed, drained and finely chopped
prefer oil-cured, finely chopped
salt and black pepper
sweet bell peppers
baby, about 2 1/2 inch long, or as needed
Put the rack in the center of the oven and preheat to 350℉ (180℃).
Coat a baking sheet with cooking spray and set aside.
In a medium bowl, mix together cheeses, walnuts, sun-dried tomates, olives, pesto, salt and black pepper to taste.
Cut ½-inch from the stem-end of the peppers with a paring knife.
Remove the seeds and veins.
Using a small dessert spoon, fill each pepper with the ricotta mixture.
Arrange the stuffed baby peppers on the prepared baking sheet and bake for about 16 minutes until the peppers begin to soften.
Remove from the oven and let cool for 5 to 6 minutes.
While the peppers are roasting, bring the balsamic vinegar in a small saucepan over high heat to a boil.
Reduce the heat to medium, allow the vinegar to simmer for about 10 minutes or until thick and syrupy.
Serve the stuffed peppers warm with balsamic glaze drizzled on top.