Savory Caprese Stuffed Mini Bell Peppers with Italian Sausage
Savory Caprese Stuffed Mini Bell Peppers with Italian Sausage
Ingredients
For the Stuffed Peppers
- 16 mini bell peppers, any color, halved lengthwise, seeds and ribs removed
- 1/2 pound Italian sausage, mild or spicy, crumbled
- 1 1/2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella, small balls (bocconcini) or diced
- 1/2 cup fresh basil, chopped
- 2 garlic, cloves, minced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a large baking dish or line it with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, cook the crumbled Italian sausage over medium heat, breaking it up with a spoon, until fully browned and cooked through. Drain any excess grease and set aside to cool slightly.
⏱️ 5 min
- 3
Prepare the mini bell peppers by carefully halving them lengthwise and removing all seeds and white ribs. Place the pepper halves cut-side up in the prepared baking dish.
⏱️ 5 min
- 4
In a medium bowl, combine the cooked Italian sausage, halved cherry tomatoes, fresh mozzarella, chopped fresh basil, minced garlic, 1 tablespoon of the extra virgin olive oil, salt, and black pepper. Toss gently to combine all ingredients.
⏱️ 5 min
- 5
Evenly spoon the Caprese and sausage mixture into each mini bell pepper half, mounding it slightly. Drizzle the remaining 1 tablespoon of extra virgin olive oil over the stuffed peppers.
⏱️ 5 min
- 6
Bake for 20 to 25 minutes, or until the mini bell peppers are tender-crisp and the mozzarella is melted and lightly golden. The exact baking time will depend on the thickness of your mini bell peppers.
⏱️ 25 min•🌡️ 375
- 7
While the peppers are baking, prepare the balsamic glaze. Pour the balsamic vinegar into a small saucepan. Bring it to a simmer over medium heat, then reduce the heat to low. Simmer for 10 to 15 minutes, stirring occasionally, until the vinegar has thickened to a syrupy consistency. Be careful not to burn it; it will thicken more as it cools.
⏱️ 15 min
- 8
Remove the Caprese stuffed mini bell peppers from the oven. Drizzle generously with the prepared balsamic glaze before serving warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Caprese Stuffed Mini Bell Peppers with Italian Sausage
Ingredients
For the Stuffed Peppers
- 16 mini bell peppers, any color, halved lengthwise, seeds and ribs removed
- 1/2 pound Italian sausage, mild or spicy, crumbled
- 1 1/2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella, small balls (bocconcini) or diced
- 1/2 cup fresh basil, chopped
- 2 garlic, cloves, minced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a large baking dish or line it with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, cook the crumbled Italian sausage over medium heat, breaking it up with a spoon, until fully browned and cooked through. Drain any excess grease and set aside to cool slightly.
⏱️ 5 min - 3
Prepare the mini bell peppers by carefully halving them lengthwise and removing all seeds and white ribs. Place the pepper halves cut-side up in the prepared baking dish.
⏱️ 5 min - 4
In a medium bowl, combine the cooked Italian sausage, halved cherry tomatoes, fresh mozzarella, chopped fresh basil, minced garlic, 1 tablespoon of the extra virgin olive oil, salt, and black pepper. Toss gently to combine all ingredients.
⏱️ 5 min - 5
Evenly spoon the Caprese and sausage mixture into each mini bell pepper half, mounding it slightly. Drizzle the remaining 1 tablespoon of extra virgin olive oil over the stuffed peppers.
⏱️ 5 min - 6
Bake for 20 to 25 minutes, or until the mini bell peppers are tender-crisp and the mozzarella is melted and lightly golden. The exact baking time will depend on the thickness of your mini bell peppers.
⏱️ 25 min•🌡️ 375 - 7
While the peppers are baking, prepare the balsamic glaze. Pour the balsamic vinegar into a small saucepan. Bring it to a simmer over medium heat, then reduce the heat to low. Simmer for 10 to 15 minutes, stirring occasionally, until the vinegar has thickened to a syrupy consistency. Be careful not to burn it; it will thicken more as it cools.
⏱️ 15 min - 8
Remove the Caprese stuffed mini bell peppers from the oven. Drizzle generously with the prepared balsamic glaze before serving warm.
⏱️ 2 min