Basil-Pesto Stuffed Mini Peppers are a vibrant and flavorful dish that elevates any gathering. The sweetness of the mini peppers contrasts beautifully with the rich, aromatic basil pesto, creating a delightful bite. Topped off with a drizzle of balsamic glaze, these stuffed peppers are not only visually appealing but also bursting with freshness and flavor.
Perfect for parties or as a light snack, they are quick to prepare and sure to impress your guests. Whether you’re hosting a gathering or simply craving something delicious, these stuffed mini peppers are a must-try!
Ingredients
INGREDIENTS
- 12 mini bell peppers
- 1 cup basil pesto
- 1/4 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup balsamic glaze
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the mini peppers in half lengthwise and remove the seeds.
- In a mixing bowl, combine the basil pesto, cream cheese, and Parmesan cheese until well blended.
- Season the mixture with salt and pepper to taste.
- Stuff each pepper half with the basil pesto mixture, pressing gently to pack it in.
- Place the stuffed peppers on a baking sheet lined with parchment paper.
- Bake for 10 minutes, or until the peppers are tender and the filling is heated through.
- Remove from the oven and drizzle with balsamic glaze before serving.
Notes
Tip: For a vegan version, use a dairy-free cream cheese alternative and nutritional yeast instead of Parmesan.
For an extra kick, consider adding some crushed red pepper flakes to the pesto. If you’re short on time, store-bought pesto can be used, but homemade offers the best flavor. You can also substitute the mini peppers with regular-sized bell peppers, though cooking time may vary.
These stuffed peppers can be prepared ahead of time and stored in the fridge. Just drizzle the balsamic glaze right before serving. They are delicious served warm or at room temperature!
