Dairy Free Italian Herb Stuffed Mini Peppers
Total time35 min
Prep time15 min
Cook time20 min
4.7(20)
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Learn more →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
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 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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