Caprese Stuffed Mini Bell Peppers
Caprese Stuffed Mini Bell Peppers
Ingredients
For the Stuffed Peppers
- 12 mini bell peppers, various colors
- 6 ounces fresh mozzarella, diced into 1/4-inch pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, finely chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons balsamic glaze, for drizzling
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375
- 2
Wash the mini bell peppers thoroughly. Carefully slice each pepper in half lengthwise and remove the seeds and membranes. Arrange the pepper halves cut-side up on the prepared baking sheet.
⏱️ 5 min
- 3
In a medium mixing bowl, combine the diced fresh mozzarella, halved cherry tomatoes, finely chopped fresh basil, minced garlic, olive oil, kosher salt, and freshly ground black pepper. Gently toss until all ingredients are well combined.
⏱️ 5 min
- 4
Evenly spoon the Caprese mixture into each mini bell pepper half, mounding it slightly. Ensure each pepper is generously filled.
⏱️ 5 min
- 5
Bake the stuffed peppers for 12 to 15 minutes, or until the peppers are slightly tender and the mozzarella is melted and bubbly. Keep an eye on them to prevent overcooking.
⏱️ 15 min•🌡️ 375
- 6
Remove the baking sheet from the oven. Drizzle a generous amount of balsamic glaze over the warm stuffed peppers just before serving. Serve immediately as a delightful appetizer.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Caprese Stuffed Mini Bell Peppers
Ingredients
For the Stuffed Peppers
- 12 mini bell peppers, various colors
- 6 ounces fresh mozzarella, diced into 1/4-inch pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, finely chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons balsamic glaze, for drizzling
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375 - 2
Wash the mini bell peppers thoroughly. Carefully slice each pepper in half lengthwise and remove the seeds and membranes. Arrange the pepper halves cut-side up on the prepared baking sheet.
⏱️ 5 min - 3
In a medium mixing bowl, combine the diced fresh mozzarella, halved cherry tomatoes, finely chopped fresh basil, minced garlic, olive oil, kosher salt, and freshly ground black pepper. Gently toss until all ingredients are well combined.
⏱️ 5 min - 4
Evenly spoon the Caprese mixture into each mini bell pepper half, mounding it slightly. Ensure each pepper is generously filled.
⏱️ 5 min - 5
Bake the stuffed peppers for 12 to 15 minutes, or until the peppers are slightly tender and the mozzarella is melted and bubbly. Keep an eye on them to prevent overcooking.
⏱️ 15 min•🌡️ 375 - 6
Remove the baking sheet from the oven. Drizzle a generous amount of balsamic glaze over the warm stuffed peppers just before serving. Serve immediately as a delightful appetizer.
⏱️ 2 min