Stuffed Baby Bell Peppers

Yield: 24 servings
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  • 24 mixed baby bell peppers (about 1 lb)
  • 1/2 cup(s) packed fresh basil leaves
  • 1 tablespoon(s) fresh oregano or marjoram leaves
  • 4 ounce(s) creamy feta cheese
  • 1 tablespoon(s) extra virgin olive oil
  • 1/4 cup(s) pine nuts


  1. 1. Heat oven to 350. Cut a 1 inch strip lengthwise off each pepper, leaving stems intact. Carefully cut out the seeds. Dice enough of the pepper strips to 1/4 cup, reserve.
  2. 2. 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
  3. 3. 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)
  4. 4. Arrange on a baking sheet; top with pine nuts, Bake 8 minutes or until peppers start to soften
December 2011

This recipe is a personal recipe added by LongBeachLiz and has not been tested or endorsed by MyRecipes.

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