Vegetarian Stuffed Cherry Peppers
Elevate your appetizer game with these irresistible Vegetarian Stuffed Cherry Peppers, a vibrant and flavor-packed dish perfect for entertaining or weeknight indulgence. Plump cherry peppers are hollowed out and filled with a creamy blend of ricotta and Parmesan cheeses, savory garlic, fresh parsley, and seasoned breadcrumbs for a mouthwatering combination of textures. Topped with gooey mozzarella and roasted to perfection, these stuffed peppers deliver a balanced bite of cheesy, garlicky goodness in every mouthful. Finished with a sprinkle of fresh basil, they make a stunning centerpiece for any table. Quick to prepare in under 40 minutes, this vegetarian recipe is ideal for parties, holidays, or just a delightful snack. Whether enjoyed warm or at room temperature, these baked stuffed peppers are sure to impress!
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Recipe Information
Ingredients
- 20 pieces Cherry peppers
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Ricotta cheese
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, finely chopped
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Mozzarella cheese, shredded
- 5 pieces Fresh basil leaves, for garnish
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Carefully cut off the tops of the cherry peppers and remove all seeds and membranes without breaking the peppers. Rinse and set aside.
In a medium mixing bowl, combine the breadcrumbs, grated Parmesan cheese, ricotta cheese, minced garlic, chopped parsley, olive oil, salt, and black pepper until well mixed to form the filling.
Spoon the filling into each cherry pepper, pressing gently to ensure it is tightly packed but not overflowing.
Arrange the stuffed peppers upright on the prepared baking sheet. Sprinkle the shredded mozzarella cheese evenly over the tops of the stuffed peppers.
Bake in the preheated oven for 15 minutes, or until the peppers are tender and the cheese is melted and golden brown.
Remove the peppers from the oven and allow them to cool for 5 minutes before transferring to a serving platter.
Garnish with fresh basil leaves and serve warm as an appetizer or side dish. Enjoy!
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 2981 mg | 130% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 38.5 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1302 mg | 100% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2110 mg | 45% | |
*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.
