I love my Stuffed Mini Peppers filled with smoky mozzarella and fresh basil for a simple summer appetizer that always disappears fast.

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I love the kind of appetizer that looks simple but makes people actually stop talking, reach for more and ask how you made it. I stuff sweet mini peppers with smoky smoked mozzarella, toss them on the grill or slide them under a broiler and suddenly the backyard gets louder.

If you scroll through Grilled Mini Peppers Recipes or poke around Mini Peppers Recipes you’ll see variations, but this one feels wrong in the best way because it’s so easy and so bold, you’ll want to bring it to every cookout, and maybe sneak some for yourself before guests arrive.

Ingredients

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Crunchy, sweet mini peppers, high in vitamin C, fiber, bright color, very low calorie snack.
Smoked mozzarella is creamy and smoky, good protein, melts beautifully, adds savory mild saltiness.
Basil leaves are fragrant, add fresh peppery sweet notes, and bring antioxidants and vitamins.
Extra virgin olive oil gives healthy monounsaturated fats, helps flavors bloom, adds silky mouthfeel.
Kosher salt and black pepper salt enhances taste, pepper adds gentle heat and balance.
Garlic powder optional adds quick savory umami, garlic punch without chopping, use sparingly.
Balsamic glaze optional gives sweet tang, concentrated vinegar notes and glossy sweet sour finish.

Ingredient Quantities

1 pound sweet mini peppers (about 15 to 20)

8 ounces smoked mozzarella

12 fresh basil leaves

1 to 2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder (optional)

1 tablespoon balsamic glaze for drizzling (optional)

How to Make this

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1. Preheat your cooking surface: grill to medium high with the lid closed, or oven to 400 F, or broiler on high and move the rack so peppers will be about 6 inches from the heat.

2. Rinse and pat dry 1 pound sweet mini peppers, slice each pepper lengthwise and remove seeds and membranes, its ok if a few seeds stay behind.

3. Cut or shred 8 ounces smoked mozzarella into small pieces or thin strips so it fits easily inside the pepper halves.

4. Stack or chiffonade 12 fresh basil leaves, then tear or place about half a leaf inside each pepper half so you get basil in every bite.

5. Stuff each pepper half with a piece or two of the smoked mozzarella and basil, press gently so the cheese sits snug inside, dont overfill or it will ooze out while cooking.

6. Arrange stuffed peppers cut side up on a rimmed baking sheet lined with foil for oven or broiler, or on an oiled grill tray if grilling. Drizzle or brush with 1 to 2 tablespoons extra virgin olive oil, then sprinkle evenly with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder if using.

7. Cook by your chosen method until peppers are blistered and cheese is melted and slightly golden: grill about 6 to 8 minutes with lid closed, rotating once; bake about 10 to 12 minutes at 400 F; broil about 3 to 5 minutes but watch closely so it does not burn.

8. Remove from heat, let cool a minute or two so the cheese firms up a little, then transfer to a serving plate.

9. Drizzle with 1 tablespoon balsamic glaze if desired and scatter any remaining torn basil leaves on top for fresh color and flavor.

10. Serve warm as an appetizer or a side for chicken or pork, these are best eaten the same day dont let them sit too long or the peppers get soggy.

Equipment Needed

1. Rimmed baking sheet (or an oiled grill tray) lined with foil
2. Grill, oven, or broiler (whichever cooking method you pick)
3. Chef’s knife for slicing peppers and cutting the cheese
4. Cutting board
5. Box grater or small sharp knife to shred / slice the smoked mozzarella
6. Small spoon or offset spatula to stuff and press the cheese into each half
7. Pastry brush or just a spoon to drizzle/brush on the olive oil
8. Tongs or a flat spatula plus oven mitts to rotate and remove the hot tray

FAQ

1 pound sweet mini peppers (about 15 to 20)

8 ounces smoked mozzarella

12 fresh basil leaves

1 to 2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder (optional)

1 tablespoon balsamic glaze for drizzling (optional)

Can I use regular mozzarella instead of smoked? Yes, regular mozzarella works fine, it will be milder. Smoked adds more flavor so consider adding a pinch more salt or a basil leaf for extra interest.

Can I stuff these ahead of time? Yep, you can stuff them a few hours before cooking and keep them covered in the fridge. Avoid stuffing too far in advance because moisture can build up.

How do I keep the cheese from oozing out? Cut the cheese to fit snugly, dont overfill, and cook cut side up first so the cheese settles. Using slightly bigger chunks helps them wedge in place.

Are these safe to make vegetarian? Absolutely, they are vegetarian as written. If you need vegan, replace cheese with a plant-based melty cheese but results will vary.

Can I freeze leftovers? Cooked stuffed peppers can be frozen but texture changes, defrost in fridge and reheat in oven for best results. Dont freeze them raw stuffed.

What if I dont have a grill or oven? Use a heavy skillet, sear cut side down then cover and lower the heat to melt the cheese. It takes a little longer but works well.

How spicy are these? Sweet mini peppers are very mild, almost no heat so theyre good for kids and most taste buds. If you want heat add a pinch of chili flakes or a little sliced pepperoncini.

Grill Or Cook Or Bake These Tasty Mozzarella Stuffed Sweet Mini Peppers Recipe Substitutions and Variations

Smoked mozzarella → Smoked provolone is the closest swap for that smoky, melty vibe; if you don’t have a smoked cheese use fresh mozzarella plus 1/4 tsp smoked paprika or a few drops of liquid smoke to mimic the flavor; burrata will make them extra creamy but won’t be smoky.
Fresh basil leaves → Fresh parsley or chopped chives work if you don’t love basil; or stir in a little basil pesto (about 1 tsp per 3–4 peppers) for concentrated herb flavor.
Extra virgin olive oil → Avocado oil or grapeseed oil if you want a higher smoke point, or melted butter for a richer, more savory finish; use same amount.
Balsamic glaze → Aged balsamic vinegar drizzled sparingly (or reduce regular balsamic on the stove), or a tiny drizzle of honey plus a squeeze of lemon for sweet-tart contrast; you can also just skip it if you prefer.

Pro Tips

1) pick peppers that are about the same size, seriously it saves time and they cook way more evenly, no one wants some halves burnt and some still raw.

2) put the smoked mozzarella in the freezer for like 8 to 12 minutes before you slice it so you can get thin neat strips, then let it sit a couple minutes at room temp before cooking so it still melts fast — this way it wont squirt out while youre stuffing but melts nicely when heated.

3) dont overfill, press the cheese in snug but leave a little room; brush the cut sides with oil and watch closely if youre broiling or grilling, those last 60 seconds can go from perfect to charred super fast.

4) drizzle balsamic only after they come off the heat, let them rest a minute so the cheese firms up, and if you need to keep leftovers store in a single layer with a paper towel on top, reheat in the oven at 350 F to keep peppers from getting soggy (dont microwave).

Grill Or Cook Or Bake These Tasty Mozzarella Stuffed Sweet Mini Peppers Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I love my Stuffed Mini Peppers filled with smoky mozzarella and fresh basil for a simple summer appetizer that always disappears fast.

Servings

servings

Calories

254

kcal

Equipment: 1. Rimmed baking sheet (or an oiled grill tray) lined with foil
2. Grill, oven, or broiler (whichever cooking method you pick)
3. Chef’s knife for slicing peppers and cutting the cheese
4. Cutting board
5. Box grater or small sharp knife to shred / slice the smoked mozzarella
6. Small spoon or offset spatula to stuff and press the cheese into each half
7. Pastry brush or just a spoon to drizzle/brush on the olive oil
8. Tongs or a flat spatula plus oven mitts to rotate and remove the hot tray

Ingredients

1 pound sweet mini peppers (about 15 to 20)
8 ounces smoked mozzarella
12 fresh basil leaves
1 to 2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder (optional)
1 tablespoon balsamic glaze for drizzling (optional)

Directions

Preheat your cooking surface: grill to medium high with the lid closed, or oven to 400 F, or broiler on high and move the rack so peppers will be about 6 inches from the heat.
Rinse and pat dry 1 pound sweet mini peppers, slice each pepper lengthwise and remove seeds and membranes, its ok if a few seeds stay behind.
Cut or shred 8 ounces smoked mozzarella into small pieces or thin strips so it fits easily inside the pepper halves.
Stack or chiffonade 12 fresh basil leaves, then tear or place about half a leaf inside each pepper half so you get basil in every bite.
Stuff each pepper half with a piece or two of the smoked mozzarella and basil, press gently so the cheese sits snug inside, dont overfill or it will ooze out while cooking.
Arrange stuffed peppers cut side up on a rimmed baking sheet lined with foil for oven or broiler, or on an oiled grill tray if grilling. Drizzle or brush with 1 to 2 tablespoons extra virgin olive oil, then sprinkle evenly with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder if using.
Cook by your chosen method until peppers are blistered and cheese is melted and slightly golden: grill about 6 to 8 minutes with lid closed, rotating once; bake about 10 to 12 minutes at 400 F; broil about 3 to 5 minutes but watch closely so it does not burn.
Remove from heat, let cool a minute or two so the cheese firms up a little, then transfer to a serving plate.
Drizzle with 1 tablespoon balsamic glaze if desired and scatter any remaining torn basil leaves on top for fresh color and flavor.
Serve warm as an appetizer or a side for chicken or pork, these are best eaten the same day dont let them sit too long or the peppers get soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.