MUFFULETTA-STUFFED GRILLED PEPPERS
RECIPE TYPE
Vegetarian, BBQ
SERVES
Serves 8
Prep time: 10 min
Total time: 26 min
Ingredients
8 mini bell peppers (mix of red, yellow and orange)
1/2 cup cream cheese, softened
1/2 cup shredded Italian cheese blend
1/4 cup Longo’s Signature Muffuletta, well drained
Torn basil leaves and Longo’s Balsamic Glaze (optional)
Directions
Cut peppers in half lengthwise, keeping stems intact; discard seeds.
Blend cream cheese with shredded cheese and muffuletta until well combined. Divide cheese mixture between pepper halves. (Stuffed peppers can be prepared and reserved in the refrigerator for up to 2 days before grilling.)
Preheat grill to medium heat and line with a reusable grill mat or non-stick aluminum foil. Grill peppers, without turning, for 6 to 8 minutes or until bottoms of peppers are lightly charred and cheese is oozy. Transfer to a serving platter. Let stand for 10 minutes before serving. Garnish with basil leaves and balsamic glaze (if using).
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 3g | Fibre 1g |
Fat 7g | Sugar 2g |
Carbs 3g | Sodium 230mg |
