Stuffed & Roasted Sweet Mini Peppers
Sweet mini peppers get a simple yet delicious upgrade in this easy roasted recipe. Filled with fresh basil and your choice of cheese—mozzarella, goat, or plant-based—they’re warm, melty, and finished with a drizzle of balsamic for the perfect sweet-and-savoury bite.
Ingredients
1 lb sweet mini peppers (about 12)
½ cup semi-soft cheese of choice (mozzarella, goat cheese, or vegan cheese)
12 fresh basil leaves
1 Tbsp extra virgin olive oil
2 tsp balsamic vinegar
Salt, to taste
2 tsp chopped fresh thyme or parsley (optional)
1 Tbsp balsamic glaze (optional)
Directions
Preheat the oven to 425°F (220°C).
Slice each pepper lengthwise and remove the seeds.
Fill each pepper with a basil leaf and your cheese of choice.
Place the stuffed peppers on a baking sheet, brush with olive oil, drizzle a few drops of balsamic vinegar into the cut openings, and sprinkle lightly with salt. Roast for 10–12 minutes, until the peppers are tender and the cheese is melted or golden.
Sprinkle with chopped fresh herbs and a drizzle of balsamic vinegar glaze if desired.
Enjoy warm as a savoury snack or appetizer!