Ingredients:
- 12 mini bell peppers, assorted colors
- 4 oz (115g) goat cheese, softened
- 2 tablespoons fresh basil, finely chopped
- 2 tablespoons sun-dried tomatoes, finely chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 6 slices prosciutto, thinly sliced
- Olive oil, for drizzling
- Balsamic glaze, for garnish (optional)
- Fresh basil leaves, for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut the tops off the mini bell peppers and remove the seeds and membranes.
- In a mixing bowl, combine the softened goat cheese, chopped basil, sun-dried tomatoes, minced garlic, salt, and pepper. Mix until well combined.
- Stuff each mini bell pepper with the goat cheese mixture, using a spoon or piping bag to fill them evenly.
- Wrap each stuffed pepper with a slice of prosciutto, securing it around the pepper.
- Place the stuffed peppers on the prepared baking sheet and drizzle them lightly with olive oil.
- Bake in the preheated oven for 15-20 minutes, or until the peppers are tender and the prosciutto is crispy.
- Remove from the oven and let the stuffed peppers cool slightly before serving.
- Garnish with a drizzle of balsamic glaze and fresh basil leaves, if desired.
- Serve the stuffed mini bell peppers as a delicious appetizer for your next gathering or party.
These stuffed mini bell peppers are bursting with flavor, thanks to the creamy goat cheese, savory prosciutto, and aromatic basil.
They make for a colorful and impressive appetizer that’s sure to be a hit with your guests. Plus, they’re easy to make ahead of time and can be served warm or at room temperature. Enjoy!
