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Mediterranean Stuffed Sweet Baby Peppers

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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.

 

Yield

4 servings

Prep

20 min

Cook

25 min

Ready

75 min
Trans-fat Free, High Fiber

Ingredients

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

Amount Measure Ingredient Features
23 ml olive oil
or canola oil
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177 ml ricotta cheese
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3E+1 ml basil pesto
basil, homemade or store-bought
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118 ml Parmesan cheese
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118 ml walnuts
toasted and finely chopped
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59 ml sundried tomatoes
oil packed, drained and finely chopped
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7.2 ml/g greek olives
prefer oil-cured, finely chopped
*
1 x salt and black pepper
to taste
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32 each sweet bell peppers
baby, about 2 1/2 inch long, or as needed
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158 ml balsamic vinegar
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Directions

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 Arrow up button

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Nutrition Facts

Serving Size 1590g (56.1 oz)
Amount per Serving
Calories 68132% 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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