Description
Cheesy, fast, and irresistible, these pizza stuffed mini peppers are perfect for parties or weeknight snacks.
Ingredients
Scale
- 450 g (1 lb) mini sweet peppers, cut in half and seeds removed
- 120 ml (1/2 cup) pizza sauce
- 113 g (1 cup) shredded part-skim mozzarella
- 30 g (1/4 cup) grated Parmesan
- 60 g (about 12–16 pieces) mini pepperoni or diced vegetarian pepperoni
- 15 ml (1 tbsp) olive oil
- 1 tsp Italian seasoning
- 1/4 tsp garlic powder (optional)
- 1/2 tsp Diamond Crystal kosher salt
- Fresh basil leaves for garnish
- 2 tbsp (14 g) breadcrumbs (optional)
Instructions
- Preheat the oven to 200°C (400°F). Wash and dry the mini sweet peppers, then cut each in half lengthwise and remove seeds. Arrange them cut-side up on a parchment-lined baking sheet, about 2 cm (1 inch) apart.
- Combine pizza sauce, shredded mozzarella, grated Parmesan, olive oil, Italian seasoning, garlic powder, and diced pepperoni in a small bowl. Mix until cohesive but not watery.
- Using a small spoon or cookie scoop, place about 1 tbsp (15 ml) of filling into each pepper half, filling to just below the rim.
- Bake at 200°C (400°F) for 10–12 minutes until peppers are tender-crisp and cheese is melted.
- Broil for 1–2 minutes until cheese is golden and blistered, watching closely.
Notes
For make-ahead, assemble and refrigerate covered for up to 12 hours, adding 2 minutes to bake time from chilled.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mini pepper
- Calories: 90
- Sugar: 2g
- Sodium: 270mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg