Red Meat Allergy Friendly Tomato-Basil Stuffed Mini Peppers
Total time35 min
Prep time15 min
Cook time20 min
4.9(16)
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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 parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 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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