Italian Herb Stuffed Mini Peppers

Total time35 min

Prep time15 min

Cook time20 min

4.7

(20)

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Ingredients

4 servings

For the peppers

1 lb mini sweet peppers (about 16–18 peppers)
1 tbsp garlic-infused olive oil
¼ tsp salt

For the filling

6 oz cream cheese, softened
¼ cup finely grated parmesan cheese
3 tbsp sun-dried tomatoes in oil, drained and finely chopped
2 tbsp fresh basil, finely chopped
1 tsp dried oregano
½ tsp dried thyme
¼ tsp red pepper flakes (optional)
¼ tsp black pepper

For serving

2 tbsp scallion greens, thinly sliced (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Halve each mini pepper lengthwise and remove the seeds and any white ribs. Arrange the halves cut-side up on the prepared baking sheet, then brush or drizzle the garlic-infused olive oil over the cut surfaces and sprinkle with the salt.

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