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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.













Trans-fat Free, High Fiber


1 ½ tablespoons olive oil
or canola oil
¾ cup ricotta cheese
2 tablespoons basil pesto
basil, homemade or store-bought
½ cup Parmesan cheese
½ cup walnuts
toasted and finely chopped
¼ cup sundried tomatoes
oil packed, drained and finely chopped
¼ ounces greek olives
prefer oil-cured, finely chopped
1 x salt and black pepper
to taste
32 each sweet bell peppers
baby, about 2 1/2 inch long, or as needed
cup balsamic vinegar


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1590g (56.1 oz)
Amount per Serving
Calories 68132% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 321mg 13%
Total Carbohydrate 35g 35%
Dietary Fiber 15g 59%
Sugars g
Protein 54g
Vitamin A 63% Vitamin C 4553%
Calcium 38% Iron 45%
* based on a 2,000 calorie diet How is this calculated?


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