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Stuffed Baby Bell Peppers Recipe

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This recipe for Stuffed Baby Bell Peppers is from CobornsDelivers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 (about 1 pound) mixed mini baby bell sweet peppers (red, yellow, and orange)
1/2 cup packed fresh basil leaves
1 tablespoon fresh oregano or marjoram leaves, rind removed, sliced thin, or up to 2 ounces, if desired
4 ounced creamy feta cheese
1 tablespoon extra-virgin olive oil
1/4 cup pine nuts
Directions:
Directions:
1. Heat oven to 350 degrees. Cut a 1-inch strip lengthwise off each pepper, leaving stems intact. Carefully cut out seeds. Dice enough of the pepper strips to equal 1/4 cup; reserve.

2. In a food processor, pulse basil and oregano until finely chopped. Add feta, oil, and reserved diced peppers, and pulse until cheese is creamy and spreadable.

3. Spoon mixture into a plastic food bag; snip off one corner of bag. Pipe cheese mixture into peppers. (Peppers can be refrigerated at this point; just cover with plastic wrap and bring to room temperature before baking.) Arrange on a baking sheet; top with pine nuts. Bake 8 minutes or until peppers start to soften.
Number Of Servings:
Number Of Servings:
24 peppers
Preparation Time:
Preparation Time:
20

 

 

 

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