Anti Inflammatory Tomato-Basil Stuffed Mini Peppers

Total time35 min

Prep time15 min

Cook time20 min

Anti Inflammatory Tomato-Basil Stuffed Mini Peppers

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Ingredients

4 servings

For the peppers

1 lb mini sweet peppers (about 16–18 peppers)
Simple Truth Organic™ Mini Sweet Peppers Bellafina Sweet Baby Bell Peppers
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1 tbsp garlic-infused olive oil
¼ tsp salt

For the filling

6 oz cream cheese, softened
¼ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
1 medium tomato, seeded and finely diced
3 tbsp fresh basil, finely chopped
1 tsp garlic-infused olive oil
¼ tsp dried oregano
¼ tsp black pepper
¼ tsp salt

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, drizzle with the 1 tbsp garlic-infused olive oil, and sprinkle with 1/4 tsp salt.

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