Recipe: Stuffed Baby Bell Peppers
Description: Baby bell peppers are the perfect size for an appetizer plate, and stuffed with creamy feta, fresh herbs, and crunchy pine nuts, they make a great starter for any special occasion.
Ingredients: [{"text": "24 mixed mini baby bell sweet peppers (red, yellow, and orange)"}, {"text": "1/2 c. packed fresh basil leaves"}, {"text": "1 tbsp. fresh oregano or marjoram leaves"}, {"text": "4 oz. creamy feta cheese"}, {"text": "1 tbsp. extra-virgin olive oil"}, {"text": "1/4 c. pine nuts"}]
Instructions: In a food processor, pulse basil and oregano until finely chopped. Add feta, oil, and reserved diced peppers, and pulse until cheese is creamy and spreadable.
Spoon mixture into a plastic food bag; snip off one corner of bag. Pipe cheese mixture into peppers. (Peppers can be refrigerated at this point; just cover with plastic wrap and bring to room temperature before baking.) Arrange on a baking sheet; top with pine nuts. Bake 8 minutes or until peppers start to soften.
