Caprese Salad Stuffed Peppers

Here’s a recipe that has become a staple in our household, especially during the warmer months when fresh produce is at its peak. Caprese Salad Stuffed Peppers are not just visually stunning with their vibrant colors, but they are also incredibly delicious and satisfying. My family absolutely loves them – even my kids, who can sometimes be picky eaters, devour these! The combination of sweet bell peppers, creamy mozzarella, juicy tomatoes, and fragrant basil, all tied together with a tangy balsamic glaze, is simply irresistible. It’s a dish that feels light yet filling, making it perfect for lunch, a light dinner, or even as an impressive appetizer for gatherings. Plus, it’s surprisingly easy to make, which is always a bonus in my book. If you’re looking for a fresh, flavorful, and healthy vegetarian option that’s sure to impress, you absolutely have to try these Caprese Salad Stuffed Peppers.

Ingredients

• Bell Peppers: 6 large bell peppers (various colors like red, yellow, and orange for visual appeal and slightly different flavor profiles). Choose firm peppers that can stand upright when halved.
• Fresh Mozzarella Balls (Bocconcini): 16 ounces, small fresh mozzarella balls, drained. These provide a creamy, milky flavor that is essential to Caprese salad.
• Cherry Tomatoes or Grape Tomatoes: 1 pint, halved or quartered if large. These offer sweetness and acidity, balancing the richness of the mozzarella.
• Fresh Basil Leaves: 1 cup, packed, roughly chopped or left whole if small. Basil brings a fresh, peppery, and slightly sweet aroma that is characteristic of Caprese salad.
• Balsamic Glaze: ½ cup, store-bought or homemade. Balsamic glaze adds a tangy, sweet, and slightly acidic counterpoint to the other ingredients, enhancing the overall flavor.
• Olive Oil: 2 tablespoons, extra virgin olive oil. Used for drizzling over the peppers and filling, adding richness and flavor.
• Salt: ½ teaspoon, or to taste. Enhances the flavors of all ingredients.
• Black Pepper: ¼ teaspoon, freshly ground, or to taste. Adds a subtle spice and depth of flavor.

Instructions

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Cut each pepper in half lengthwise, from stem to bottom. Remove the seeds and membranes from inside each pepper half using a spoon or your fingers. Ensure you remove all seeds to avoid any bitter taste.
2. Pre-bake the Peppers (Optional but Recommended): For slightly softer peppers, you can pre-bake them. Place the pepper halves cut-side up on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and sprinkle with a pinch of salt and pepper. Bake for 15 minutes. This step is optional but helps to soften the peppers slightly and makes them easier to eat. If you prefer a crisper pepper, you can skip this step.
3. Prepare the Caprese Filling: While the peppers are pre-baking (or if you skipped pre-baking), prepare the Caprese salad filling. In a large bowl, combine the fresh mozzarella balls (bocconcini), halved or quartered cherry tomatoes, and chopped fresh basil.
4. Assemble the Stuffed Peppers: Remove the pre-baked peppers from the oven (if pre-baking). If you didn’t pre-bake, you can proceed directly to this step with raw pepper halves. Spoon the Caprese salad filling generously into each pepper half, dividing it evenly among all pepper halves. Don’t overstuff them, but ensure each pepper half is nicely filled.
5. Bake the Stuffed Peppers: Place the stuffed peppers back on the baking sheet. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender-crisp (or softer, depending on your preference) and the mozzarella is slightly softened and warmed through. Keep an eye on them to prevent the peppers from becoming too soft or the mozzarella from melting excessively.
6. Drizzle with Balsamic Glaze: Once the peppers are cooked, remove them from the oven. Let them cool slightly for a few minutes. Generously drizzle balsamic glaze over the top of each stuffed pepper. The balsamic glaze adds a final touch of flavor and visual appeal.
7. Serve: Serve the Caprese Salad Stuffed Peppers warm or at room temperature. Garnish with extra fresh basil leaves if desired. They are delicious as a main course, a side dish, or a flavorful appetizer.

Nutrition Facts

(Per serving, assuming 2 stuffed pepper halves per serving, recipe yields 6 servings)

• Serving Size: 2 stuffed pepper halves
• Calories: Approximately 250-300 kcal
• Fat: 18-22g

Note: Nutritional values are estimates and can vary based on specific ingredients used and portion sizes. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 40-45 minutes

Description: These Caprese Salad Stuffed Peppers are quick and easy to prepare. The prep time mainly involves washing and cutting the peppers, chopping the tomatoes and basil, and mixing the filling. The cooking time is relatively short, allowing the peppers to become tender and the filling to warm through, making this a perfect dish for a weeknight meal or a last-minute appetizer.

How to Serve

These versatile Caprese Salad Stuffed Peppers can be served in various ways:

• Appetizer: Cut the stuffed peppers into smaller halves or quarters to serve as bite-sized appetizers for parties or gatherings. Arrange them beautifully on a platter, garnished with fresh basil leaves.
• Light Lunch: Serve 2-3 stuffed pepper halves per person for a satisfying and healthy light lunch. Pair them with a simple green salad for a more complete meal.
• Vegetarian Main Course: Serve 3-4 stuffed pepper halves as a delicious and filling vegetarian main course. Accompany them with a side of quinoa, couscous, or a crusty bread to soak up the flavorful juices.
• Side Dish: These stuffed peppers make an excellent side dish for grilled chicken, fish, or other vegetarian mains. Their vibrant colors and fresh flavors complement many dishes.
• Room Temperature Delight: Caprese Salad Stuffed Peppers are delicious both warm and at room temperature. This makes them perfect for picnics, potlucks, or make-ahead meals.
• Garnish Options:
  • Fresh Basil: Sprinkle extra fresh basil leaves on top for added aroma and visual appeal.
  • Balsamic Glaze: Offer extra balsamic glaze on the side for those who want an extra drizzle.
  • Pine Nuts or Toasted Breadcrumbs: Sprinkle toasted pine nuts or breadcrumbs for added texture and a nutty flavor.
  • Red Pepper Flakes: For a touch of heat, sprinkle a pinch of red pepper flakes before serving.
  • Shaved Parmesan: A light shaving of Parmesan cheese can add a salty and savory element (though this deviates slightly from the classic Caprese).

Additional Tips

1. Choose the Right Peppers: Select bell peppers that are firm and can stand upright when halved. Peppers with a flatter bottom will be easier to stuff and bake evenly. A mix of colors not only looks beautiful but also offers slightly different flavor profiles – red peppers are sweeter, yellow are milder, and orange are fruity.
2. Don’t Overcook the Peppers: Be careful not to overbake the peppers, especially if you pre-bake them. Overcooked peppers can become mushy. Aim for tender-crisp unless you prefer a softer texture. The baking time can vary depending on the size and thickness of the peppers, so check for doneness around the 20-minute mark.
3. Enhance the Flavor of Tomatoes: If your tomatoes aren’t as flavorful, you can roast them lightly before adding them to the filling. Toss halved tomatoes with a little olive oil, salt, and pepper, and roast at 400°F (200°C) for 10-15 minutes to intensify their sweetness. Let them cool slightly before adding them to the Caprese mixture.
4. Use High-Quality Mozzarella: Fresh mozzarella is key to the authentic Caprese flavor. Opt for good quality bocconcini (small mozzarella balls) or a larger fresh mozzarella ball that you can dice. Avoid pre-shredded mozzarella as it doesn’t melt as well and lacks the creamy texture.
5. Fresh Basil is a Must: Dried basil will not provide the same fresh, aromatic flavor that is essential to Caprese salad. Use fresh basil leaves, and don’t be shy with the amount. You can also chiffonade (thinly slice) the basil for a more delicate texture, or simply roughly chop it.
6. Homemade Balsamic Glaze Option: While store-bought balsamic glaze is convenient, you can easily make your own. Simmer balsamic vinegar in a saucepan over low heat until it reduces and thickens to a syrupy consistency. This homemade version often has a richer and more intense flavor. You can add a touch of honey or maple syrup for extra sweetness if desired.
7. Make Ahead and Assemble Later: You can prepare the Caprese salad filling ahead of time and store it in the refrigerator for up to a day. You can also pre-bake the pepper halves in advance. Assemble and bake the stuffed peppers closer to serving time for the best texture and flavor.
8. Add a Protein Boost (Optional): While this recipe is vegetarian, you can add a protein boost if desired. Consider adding cooked cannellini beans or chickpeas to the Caprese filling for extra substance and protein. Finely diced grilled halloumi cheese can also be added for a slightly salty and chewy element (though this is no longer strictly vegan).

FAQ Section

Q1: Can I make these Caprese Salad Stuffed Peppers ahead of time?
A: Yes, you can prepare the Caprese filling and pre-bake the peppers up to a day in advance. Store them separately in the refrigerator. Assemble and bake the stuffed peppers about 30-40 minutes before you plan to serve them for the best quality. Baking them too far in advance can make the peppers and mozzarella softer than desired.

Q2: Can I use different types of cheese instead of mozzarella?
A: While fresh mozzarella is traditional for Caprese salad and works best in this recipe for its creamy texture and mild flavor, you could experiment with other cheeses. Burrata would be incredibly decadent, but it’s softer and might make the filling wetter. Feta cheese could add a salty and tangy flavor, but it’s saltier and drier than mozzarella. Provolone or Monterey Jack might melt nicely, but they lack the classic Caprese flavor. For the most authentic Caprese taste, stick with fresh mozzarella.

Q3: Can I grill these stuffed peppers instead of baking them?
A: Yes, grilling is a great option, especially in the summer! Prepare the peppers and filling as instructed. Place the stuffed peppers on a preheated grill over medium heat. Grill for about 20-25 minutes, or until the peppers are tender and slightly charred, and the mozzarella is warmed through. Close the grill lid to help the peppers cook evenly. Grilling will impart a smoky flavor that complements the Caprese ingredients beautifully.

Q4: I don’t have balsamic glaze. Can I use balsamic vinegar instead?
A: While balsamic glaze is recommended for its sweetness and syrupy texture, you can use balsamic vinegar in a pinch. However, balsamic vinegar is much thinner and more acidic. To use balsamic vinegar, reduce it slightly in a saucepan over low heat to concentrate its flavor and thicken it a bit. You might also want to add a touch of honey or maple syrup to balance the acidity and add some sweetness closer to a glaze. Drizzle it sparingly as it will be more intense than glaze.

Q5: Are these stuffed peppers vegetarian and gluten-free?
A: Yes, this recipe is naturally vegetarian and gluten-free as it primarily consists of vegetables, cheese, and herbs. Ensure that your balsamic glaze is also gluten-free if you are strictly following a gluten-free diet (most store-bought balsamic glazes are naturally gluten-free, but it’s always good to check the label).

Q6: Can I add other vegetables to the Caprese filling?
A: While the classic Caprese salad is simple, you can certainly add other vegetables to the filling to customize it to your taste. Consider adding finely diced red onion or shallots for a bit of sharpness. Roasted zucchini or eggplant cubes would add more substance. Sun-dried tomatoes (oil-packed, drained) would bring a more intense tomato flavor. Just be mindful not to overcrowd the filling, and adjust seasonings as needed.

Q7: How long do leftover Caprese Salad Stuffed Peppers last?
A: Leftover Caprese Salad Stuffed Peppers can be stored in an airtight container in the refrigerator for up to 2-3 days. The texture of the peppers may soften slightly upon refrigeration, and the mozzarella might become a bit firmer. Reheat them gently in the oven or microwave until warmed through. They are also enjoyable cold or at room temperature, though the texture will be different from freshly baked.

Q8: Can I make these vegan?
A: To make these stuffed peppers vegan, you would need to substitute the fresh mozzarella with a vegan mozzarella alternative. There are several plant-based mozzarella options available now, some of which melt quite well. Look for vegan mozzarella balls or blocks that are designed for melting. Ensure your balsamic glaze is also vegan (most are, but check for honey or other non-vegan additives). The rest of the ingredients are naturally plant-based, making it a relatively easy adaptation for a delicious vegan meal.

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