Description
Sweet, charred mini peppers stuffed with melty cheese and pepperoni deliver a miniature pizza in every bite. Ideal for parties or as a healthy snack.
Ingredients
Scale
- 12 whole mini sweet peppers (about 500 g / 1.1 lb)
- 15 ml (1 tbsp) olive oil
- 4 g (3/4 tsp) kosher salt
- 1/4 tsp freshly ground black pepper
- 120 g (1/2 cup) pizza sauce
- 180 g (6 oz) part-skim shredded mozzarella
- 30 g (1/4 cup) grated Parmesan
- 90 g (3 oz) mini pepperoni or diced regular pepperoni
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- a few leaves fresh basil, torn (optional)
Instructions
- Preheat the oven to 220°C (425°F) and line a rimmed baking sheet with foil.
- Wash and dry the mini peppers, then slice each in half lengthwise and remove seeds and membranes.
- Toss the pepper halves with olive oil, kosher salt, and black pepper.
- Combine pizza sauce, mozzarella, Parmesan, pepperoni, oregano, and optional red pepper flakes in a bowl.
- Fill each pepper half with about 1½ tbsp filling, ensuring it rises slightly above the rim.
- Bake for 10–12 minutes until cheese is melted and edges of the peppers are charred.
- Remove from the oven and sprinkle with fresh basil and additional Parmesan, if desired. Serve warm.
Notes
Best enjoyed within 20 minutes of baking while the cheese is stretchy and the pepper is still crisp.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed pepper halves (about 150 g)
- Calories: 280
- Sugar: 6g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 40mg