Stuffed Baby Bell Peppers |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 24 |
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Ingredients:
24 mixed baby bell peppers (about 1 lb) |
1/2 cup(s) packed fresh basil leaves |
1 tablespoon(s) fresh oregano or marjoram leaves |
4 ounce(s) creamy feta cheese |
1 tablespoon(s) extra virgin olive oil |
1/4 cup(s) pine nuts |
Directions:
1. Heat oven to 350. Cut a 1 inch strip lengthwise off each pepper, leaving stems intact. Carefully cut out the seeds. Dice enough of the pepper strips to 1/4 cup, reserve.
2. In a food processor, pulse basil and oregano until finely chopped. Add feta, oil, and reserved diced peppers and pulse until cheese is creamy and spreadable
3. Spoon mixture into a plastic food bag; snip off one corner of bag, pipe cheese mixture into peppers. (Peppers can be refrigerated at this point; just cover with plastic wrap and bring to room temperature before baking)
4. Arrange on a baking sheet; top with pine nuts, Bake 8 minutes or until peppers start to soften
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