Ingredients:

  • 8 oz (225 g) cream cheese, softened
  • 1 cup (100 g) shredded mozzarella cheese
  • ½ cup (50 g) grated Parmesan cheese
  • 1 clove garlic, minced
  • 2 tbsp fresh basil, chopped (or 1 tbsp dried basil)
  • 1 tsp lemon zest
  • Salt and pepper to taste
  • 12-14 cherry peppers (red or yellow)
  • 2 tbsp olive oil

Instructions:

  1. Preheat the oven to 375°F (190°C). Carefully slice the tops off each cherry pepper and remove seeds.
  2. In a mixing bowl, combine cream cheese, mozzarella, Parmesan, garlic, basil, lemon zest, and season with salt and pepper. Mix until the ingredients are well incorporated.
  3. Transfer stuffing to a pastry bag or Ziploc bag, snipping the corner for easy filling. Fill each pepper generously with the mixture.
  4. Arrange stuffed peppers in a baking dish and drizzle with olive oil. Bake in the oven for 20-25 minutes, until the peppers are tender and the tops are golden.
  5. Allow to cool slightly before serving. Enjoy warm or at room temperature.