Get ready to take your tastebuds on an epic flavor adventure, my fellow food rebels! Today, we’re diving headfirst into the sizzling world of Spicy Pesto Stuffed Mini Peppers – a dish so insane, it’ll have your friends begging for the recipe. This is not your average appetizer, folks. We’re talking about a game-changing fusion of bold, spicy pesto and juicy, bite-sized peppers that’ll leave your mouth watering and your soul craving more. So, y’all ready to break some delicious rules today?
Why You’ll Love This Spicy Pesto Stuffed Mini Peppers
These Spicy Pesto Stuffed Mini Peppers are an absolute MUST-try for any food lover who’s looking to turn up the heat and have their taste buds dancing with joy. Not only are they incredibly easy to make, but they’re also the perfect balance of creamy, spicy, and fresh flavors that will have you coming back for more. Imagine biting into a juicy mini pepper bursting with a sensational pesto filling that packs a punch of garlic, basil, and a kick of heat. Trust me, this dish is about to become your new go-to appetizer that’ll have your friends and family raving about your culinary prowess. So, get ready to transform your kitchen into a flavor paradise!
Ingredients
To create these epic Spicy Pesto Stuffed Mini Peppers, you’ll need a few simple, yet powerful ingredients. You’ll start with a mix of colorful mini peppers – think red, yellow, and orange for maximum visual appeal. For the spicy pesto filling, you’ll need fresh basil, garlic, pine nuts, parmesan, olive oil, and a pinch of crushed red pepper flakes to really amp up the heat. Finally, a sprinkle of shredded mozzarella cheese will take this dish to the next level of cheesy, melty goodness.
- 1 pound (about 20) mini peppers – colorful mix of red, yellow, and orange
- 2 cups fresh basil leaves
- 3 cloves garlic, peeled
- 1/4 cup pine nuts
- 1/2 cup grated parmesan cheese
- 1/3 cup olive oil
- 1/2 teaspoon crushed red pepper flakes (or to taste)
- 1 cup shredded mozzarella cheese
Ingredient Substitutions
- Pine Nuts: Swap in walnuts or almonds for a different nutty flavor (both work great in pesto!)
- Mini Peppers: If you can’t find them, use regular bell peppers cut into 1-inch pieces
How to Make Spicy Pesto Stuffed Mini Peppers
We’re about to turn your kitchen into a flavor paradise, my friends! Get ready for an explosion of creamy, spicy, and fresh flavors in every bite.
Step 1: Prep Work
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Wash and dry your mini peppers, then slice them in half lengthwise, removing the seeds and membranes. Set the pepper halves aside.
Step 2: Main Cooking Process
In a food processor, combine the fresh basil, garlic, pine nuts, parmesan, and a pinch of salt and pepper. Pulse until a coarse pesto forms, then slowly drizzle in the olive oil while the processor is running. Taste and adjust the seasoning as needed, adding a dash of crushed red pepper flakes for an extra kick of heat.
Step 3: Final Steps/Assembly
Using a small spoon or piping bag, fill each mini pepper half with a generous amount of the spicy pesto mixture. Arrange the stuffed peppers on your prepared baking sheet and top with shredded mozzarella cheese.
Step 4: Finishing Touches
Bake the Spicy Pesto Stuffed Mini Peppers for 12-15 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool for a few minutes before serving.
Recipe Variations & Tips
- Pesto Variations: Swap the basil pesto for sun-dried tomato pesto or a zesty cilantro-lime pesto
- Extra Cheese Twist: Top the peppers with a sprinkle of crumbled feta or goat cheese
- Amp Up the Heat: Add a pinch of cayenne pepper or chopped jalapeños to the pesto mixture
- Visual Appeal: Use a variety of colorful mini peppers for maximum eye-catching presentation
Serving & Storage
Serve with: These Spicy Pesto Stuffed Mini Peppers are the ultimate party appetizer or game-day snack. Serve them warm, straight from the oven, and watch as your guests devour them in no time.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days, but let’s be real – these flavor bombs won’t last long!
Reheat: To reheat, simply pop the peppers back in the oven at 350°F for a few minutes until heated through.
Make-Ahead: The pesto can be made up to 3 days in advance and stored in the fridge, making assembly a breeze when you’re ready to stuff and bake the peppers.
Nutrition Information
These Spicy Pesto Stuffed Mini Peppers are not only incredibly delicious, but they’re also packed with nutritious ingredients. Each serving is a low-carb, protein-rich, and fiber-filled flavor explosion that’ll leave you feeling satisfied and energized. So, go ahead and indulge in these epic bites of goodness – your taste buds and your body will thank you!
- Serving Size: 2 stuffed mini peppers
- Calories: 220 kcal
- Protein: 11 g
- Carbs: 8 g
- Fat: 16 g
- Sodium: 380 mg
Frequently Asked Questions
How spicy are these Spicy Pesto Stuffed Mini Peppers?
The level of heat in these peppers can be adjusted to your personal preference. Start with a small amount of crushed red pepper flakes in the pesto, then add more if you want to turn up the fire.
Can I make the pesto filling ahead of time?
Absolutely! The pesto can be made up to 3 days in advance and stored in an airtight container in the fridge. This makes assembly a breeze when you’re ready to stuff and bake the peppers.
Do I have to use mini peppers, or can I use regular bell peppers?
Mini peppers work best for this recipe, as they create the perfect bite-sized appetizer. However, you can definitely use regular bell peppers cut into 1-inch pieces if that’s what you have on hand.
How long will the Spicy Pesto Stuffed Mini Peppers stay fresh?
These peppers are best enjoyed fresh out of the oven, but any leftovers can be stored in an airtight container in the fridge for up to 3 days. Just be sure to reheat them in the oven for a few minutes to restore that fresh-baked texture and flavor.
Can I freeze these Spicy Pesto Stuffed Mini Peppers?
Definitely! Prepare the recipe as directed, then place the uncooked, stuffed peppers on a baking sheet and freeze until solid. Transfer to an airtight container or freezer-safe bag and freeze for up to 3 months. When ready to enjoy, bake the frozen peppers straight from the freezer, adding a few extra minutes to the cook time.
Try These Next
- Spicy Herb Cheese Stuffed Peppers
- Cheesy Garlic Herb Stuffed Mini Peppers
- Cheesy Garlic Herb Stuffed Mini Peppers
Spicy Pesto Stuffed Mini Peppers
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Fire Zone
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Spicy Pesto Stuffed Mini Peppers are a delightful appetizer that combines the freshness of mini peppers with a zesty pesto filling.
Ingredients
12 mini sweet peppers
1 cup basil pesto
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Olive oil for drizzling
Instructions
1. Preheat the oven to 375 degrees F.
2. Slice the mini peppers in half lengthwise and remove the seeds.
3. In a bowl, mix the basil pesto, ricotta cheese, Parmesan cheese, red pepper flakes, salt, and pepper.
4. Stuff each pepper half with the cheese mixture.
5. Place the stuffed peppers on a baking sheet and drizzle with olive oil.
6. Bake for 20 minutes or until the peppers are tender and the filling is golden.
Notes
These can be made ahead of time and baked just before serving.
Feel free to adjust the spice level by adding more or less red pepper flakes.
Nutrition
- Serving Size: 2 stuffed peppers
- Calories: 250 kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
Keywords: appetizer, spicy, pesto, mini peppers