Ingredients
Here’s a breakdown of what goes into these fresh, tangy stuffed mini peppers and why each ingredient matters.
For the Stuffed Peppers
- 12–14 mini sweet peppers — These naturally sweet, colorful peppers form the base of the recipe, offering the perfect vessel for the fresh mozzarella filling.
- 8 oz (225 g) fresh mozzarella pearls or small mozzarella balls — These creamy little cheese balls soak up the marinade beautifully and add a rich, mild contrast to the sweet peppers.
- 2 tbsp finely chopped fresh basil — Adds a fragrant, slightly sweet, classic Italian herb note.
- 1 tbsp finely chopped fresh parsley — Brightens the filling with fresh, herbal flavor.
- 1 garlic clove, finely minced — Infuses the filling with bold, aromatic flavor.
- 1 tsp finely grated lemon zest — Adds bright, aromatic citrus flavor that lifts the richness of the mozzarella.
- 1 tbsp fresh lemon juice — Adds bright acidity that balances the creaminess of the cheese.
- ½ tsp dried Italian seasoning — A classic herb blend that reinforces the Italian-inspired flavor profile.
- ¼ tsp freshly ground black pepper — Adds a subtle, warm bite.
- ¼ tsp fine sea salt — Enhances all the other flavors in the filling.
For the Marinade
- ½ cup extra-virgin olive oil — Forms the rich, flavorful base of the marinade.
- 2 tbsp red wine vinegar — Adds the essential tangy backbone to the marinade.
- 1 tbsp fresh lemon juice — Reinforces the bright citrus flavor from the filling.
- 1 garlic clove, finely minced — Infuses the marinade with even more aromatic garlic flavor.
- 1 tsp honey — Adds a touch of sweetness that balances the tangy vinegar and lemon.
- ½ tsp dried oregano — Adds classic Italian herb flavor to the marinade.
- ¼ tsp crushed red pepper flakes, optional — For those who enjoy a subtle kick of heat.
- ¼ tsp freshly ground black pepper — Adds a subtle peppery finish.
- ¼ tsp fine sea salt — Enhances all the other flavors in the marinade.
For Finishing
- Fresh basil leaves — Adds a fresh, fragrant garnish.
- Fresh parsley — Adds fresh color and flavor as a garnish.
- Lemon zest — Adds a final pop of bright, citrusy aroma.
- Crushed red pepper flakes, optional — For those who want a final touch of heat.
- Extra mozzarella pearls — For an extra dose of creamy, cheesy goodness.
- Freshly cracked black pepper — Adds a final touch of warm spice.
Instructions
This recipe comes together in a series of simple steps, with most of the time spent letting the flavors meld in the refrigerator. Here’s exactly how to make it.
Wash the mini sweet peppers and pat them completely dry. Slice each pepper in half lengthwise. Remove the stems, seeds, and inner membranes. Arrange the pepper halves cut-side up on a parchment-lined tray.
Drain the mozzarella pearls thoroughly. Pat them gently with paper towels to remove excess moisture. If using larger mozzarella balls, cut them into small pieces that will fit comfortably inside the peppers.
Add the mozzarella to a mixing bowl. Add the chopped basil, parsley, minced garlic, lemon zest, lemon juice, Italian seasoning, black pepper, and salt. Gently toss until the mozzarella is evenly coated.
Spoon or gently press the seasoned mozzarella into each mini pepper half. Don’t overfill them—the mozzarella should sit securely inside the pepper without spilling over the edges. Arrange the stuffed peppers in a shallow baking dish or serving container.
Add the olive oil, red wine vinegar, lemon juice, garlic, honey, oregano, red pepper flakes if using, black pepper, and salt to a small bowl or jar. Whisk vigorously or shake the jar until the marinade is well combined.
Pour the marinade gently over the stuffed peppers. Use a spoon to distribute the herbs and garlic evenly. Cover the dish and refrigerate for at least 1 hour. For deeper flavor, marinate for approximately 3–4 hours.
If possible, gently turn or spoon the marinade over the peppers halfway through marinating. This ensures the mozzarella and peppers absorb the flavorful oil and herbs evenly.
Remove the peppers from the refrigerator approximately 15–20 minutes before serving. Allowing them to sit briefly takes the chill off the mozzarella and lets the olive oil loosen.
Arrange the peppers on a serving platter. Drizzle with a little of the reserved marinade. Finish with fresh basil, parsley, lemon zest, and a pinch of red pepper flakes if desired.
Serve immediately with crusty bread, toasted baguette slices, crackers, or alongside a Mediterranean or Italian appetizer board.
- Prep Time: 20 minutes
- Cook Time: 1–4 hours
Nutrition
- Serving Size: 12–14 stuffed pepper halves (6–7 servings)