Stuffed with smoked mozzarella and basil then drizzled with balsamic in olive oil.
Have you seen those bags of sweet mini peppers showing up in the markets recently?
They’ve become my new favorite snack.
Elise Bauer
I down them raw like popcorn.
Crunchy vegetable popcorn, with stems for handles.
When the grill is out I just toss the peppers with olive oil and plop them on the grill.
Elise Bauer
Sprinkle with salt and you have the easiest pepper side ever for grilled meat.
As if these little peppers couldn’t get better.
Think of this treat as an Italian take onjalapeno poppers.
Elise Bauer
If there is a seed pod, scoop it out with a spoon.
Stuff the pepper with a basil leaf wrapped mozzarella stick.
When you have stuffed all the peppers, brush them on all sides with olive oil.
Elise Bauer
Drizzle balsamic vinegar in the cut openings.
Preheat grill, oven, or broiler for high direct heat (if oven, set to 400F).
Sprinkle with salt to taste.
Elise Bauer
Let rest for a few minutes before serving.
