12 mini sweet peppers 1/2 cup marinara sauce 1/2 cup mozzarella shredded toppings pepperoni, bacon, sausage, mushrooms, olives, onions, etc. 1 Tablespoon fresh basil minced
Preheat your oven to 400°F, and line a large baking sheet with parchment paper or a silicone baking mat.
Slice the mini peppers in half through the stems. Remove the seeds and membranes inside but keep the stems on.
Arrange your pepper halves, cut side up, on the prepared baking pan.
Carefully spoon two teaspoons of tomato sauce into each pepper, then sprinkle with two teaspoons of shredded mozzarella.
Sprinkle toppings of choice over cheese.
Bake stuffed peppers for 10 minutes or until the cheese is melted and beginning to brown lightly.
Sprinkle with chopped basil and serve immediately.
Nutrition facts are calculated without additional toppings. What you choose to add will alter nutrition facts.
Some great topping ideas are turkey pepperoni, homemade bacon or sausage, mushrooms, olives, and onions
Serving: 4 poppers | Calories: 48 kcal | Carbohydrates: 5 g | Protein: 3 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 1 g | Cholesterol: 7 mg | Sodium: 158 mg | Potassium: 187 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 1922 IU | Vitamin C: 73 mg | Calcium: 55 mg | Iron: 0.5 mg
We want to see! Tag @homesteadingfamily on Instagram.