Description
Delicious bite-sized mini peppers filled with melty cheese, savory pepperoni, and zesty pizza sauce, perfect as a party appetizer.
Ingredients
Scale
- 24 mini sweet peppers (about 680 g / 1.5 lb)
- 240 ml (1 cup) pizza sauce
- 225 g (2 cups) shredded mozzarella
- 30 g (1/3 cup) grated Parmesan
- 80 g (about 24 slices) mini pepperoni or chopped pepperoni
- 15 ml (1 tbsp) olive oil
- 1/2 tsp (1.5 g) garlic powder
- 1 tsp (1 g) dried oregano
- 3/4 tsp (4 g) kosher salt
- 1/4 tsp (1 g) black pepper
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment. Rinse and pat dry 24 mini sweet peppers, slice each in half lengthwise, and remove seeds and membranes.
- Combine in a bowl 240 ml pizza sauce, 225 g shredded mozzarella, 30 g grated Parmesan, 1/2 tsp garlic powder, 1 tsp dried oregano, and 80 g chopped pepperoni. Stir until evenly mixed.
- Toss the hollowed pepper halves lightly with 15 ml olive oil, 3/4 tsp kosher salt, and 1/4 tsp black pepper.
- Transfer the filling to a piping bag or zip-top bag and snip a corner. Fill each pepper half with about 1 tablespoon of the mixture.
- Arrange peppers cut-side up on the baking sheet and bake for 12–15 minutes, rotating the pan halfway through, until cheese is melted and edges are golden.
- Remove from the oven, let cool for 2 minutes, and garnish with fresh basil leaves before serving warm.
Notes
Best enjoyed fresh but can be stored in an airtight container for up to 3 days. Reheat in the oven for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 pepper halves
- Calories: 230
- Sugar: 4g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 40mg