Blistered Pizza Stuffed Mini Sweet Peppers
Total Time: 00h 25m
Makes: 20 servings
These lil’ snacking sweet peppers are perfect for stuffing with your favorite pizza toppings. Use this recipe as your guide, but get creative and start swapping the ingredients for your favorite items. Maybe you have some leftover Italian sausage or diced chicken, black olives or sundried tomatoes. Dice it up nice and small, add some sauce and cheese of your choice and bake. Serve alongside your favorite pasta, eat as a meal with a side salad or they make a great appetizer. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- 1 tablespoon of Sutter Buttes lemon olive oil
- 2 teaspoons of Sutter Buttes balsamic vinegar
- 1 ¾ teaspoons of Frontier Co-op herb fest seasoning (extra for sprinkling)
- 1 package of mini sweet tri-color snacking peppers (cut in ½ lengthwise and remove the stem & seeds)
- 20 pieces of organic pepperoni thinly sliced & finely diced
- 4 tablespoons of pizza sauce
- 4 tablespoons of shredded parmesan or mozzarella (extra for sprinkling)
- Optional: Balsamic glaze, Fresh basil chiffonade
Directions
- Preheat the oven to 400 and line a baking sheet with parchment paper
- Toss the sweet paper halves in the lemon olive oil, balsamic vinegar, ¾ teaspoons of herb fest making sure they are well coated and arranged cut side-up on the baking sheet so the little pocket for filling is facing up.
- In that same bowl, combine the pizza sauce, cheese, finely diced pepperoni and 1 teaspoon of the herb fest seasoning and mix well.
- Since these peppers are always random sizes you may have filling leftover or you may need a little more filling, so keep your ingredients out in case you need to whip up a few more tablespoons of filling.
- Eyeballing the size of each pepper opening you may need anywhere from ½ teaspoon to a little more filling for each pepper.
- Sprinkle each pepper with a couple more shreds of cheese and then sprinkle some extra herb fest seasoning on top of the cheese.
- Pop them in the oven at 400 degrees and bake for roughly 10minutes. The peppers will start to blister a little on the bottom and caramelize and the filling will start to bubble. You can finish them off with the lowest setting under the broiler for a minute or two to crisp up the tops. Do not walk away from them under the broiler as they will brown quickly.
- A nice drizzle of thick balsamic syrup and some fresh shredded basil are optional toppings.
