Grilled Bell Peppers Stuffed with Basil Pesto Boccocini Cheese
Elevate your summer grilling game with these Grilled Bell Peppers Stuffed with Basil Pesto Bocconcini Cheese! This vibrant and flavorful dish combines sweet, charred bell peppers with the creamy, gooey richness of melted bocconcini cheese, all infused with the bold, aromatic notes of fresh basil pesto. Easy to prepare yet undeniably impressive, this recipe is perfect as a crowd-pleasing appetizer or a standout side dish for your next barbecue. The homemade basil pesto—made with fragrant basil leaves, nutty pine nuts, and zesty Parmesan—adds a gourmet touch, while the grill imparts a smoky depth that’s simply irresistible. With just 20 minutes of prep and 15 minutes of cooking, this quick and healthy recipe is sure to delight everyone at the table. Serve these stuffed peppers warm and watch them disappear in no time! Perfect for those searching for "grilled appetizer recipes," "stuffed bell pepper ideas," or "easy summer side dishes" to try.
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Recipe Information
Ingredients
- 4 Bell peppers (red, yellow, or orange)
- 200 grams Bocconcini cheese
- 1 cup Basil leaves
- 2 tablespoons Pine nuts
- 2 tablespoons Parmesan cheese (grated)
- 1 Garlic clove
- 3 tablespoons Extra virgin olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Lemon juice
Instructions
Preheat your grill to medium-high heat.
Wash the bell peppers thoroughly and slice them in half lengthwise. Remove the seeds and membranes, leaving the pepper halves intact to form small 'cups'.
Brush the outside of each bell pepper half lightly with 1 tablespoon of olive oil to prevent sticking on the grill.
To prepare the basil pesto, combine the basil leaves, pine nuts, grated Parmesan cheese, garlic clove, and 2 tablespoons of olive oil in a food processor. Blend until smooth. Add lemon juice, salt, and pepper to taste, blending again to combine.
Slice the bocconcini cheese into halves or quarters, depending on the size of the cheese balls, so they easily fit into the bell pepper halves.
Spread 1 to 2 teaspoons of basil pesto inside each bell pepper half, then place pieces of bocconcini cheese on top.
Place the bell peppers directly on the preheated grill, cut-side up. Close the grill lid and cook for 10 to 15 minutes, or until the peppers are tender and lightly charred while the cheese is melted and bubbly.
Carefully remove the stuffed peppers from the grill using tongs and transfer them to a serving platter.
Serve warm as an appetizer or side dish, garnished with additional basil leaves if desired.
Nutrition Facts
Calories |
1131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 24.2 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 828 mg | 64% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1145 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
