These bite-size stuffed peppers are perfect forwatching the big gameor a quick snack for the kids after school.
Filled with cheese and pepperoni, these mini peppers become the perfect gluten-free appetizer.
Ingredients
1(8-oz.)
Credit: Caitlin Bensel; Food Styling: Emily Nabors Hall; Prop Styling: Christina Daley
Line a baking sheet with parchment paper.
In a medium bowl, stir together cream cheese, pepperoni, mozzarella, 1 tablespoon basil and salt.
Fill each of the bell pepper halves with about 1 1/2 tablespoons of the cream cheese mixture.
Arrange peppers on prepared baking sheet and bake until cheese is beginning to bubble and brown, 18-20 minutes.
Garnish with remaining basil.
Let cool slightly before serving.
