Pregnancy Friendly Tomato-Basil Stuffed Mini Peppers

Total time35 min

Prep time15 min

Cook time20 min

Pregnancy Friendly Tomato-Basil Stuffed Mini Peppers

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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
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
Frederik's by Meijer Garlic Infused Extra Virgin Olive Oil
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¼ tsp salt

For the filling

6 oz cream cheese, softened
¼ cup parmesan cheese, finely grated
1 medium tomato, seeded and finely diced
3 tbsp fresh basil, finely chopped
1 tsp garlic-infused olive oil
¼ tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about a pinch per serving. The caution is about concentrated oregano oil and large medicinal doses.
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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