Ingredients:

  • 24 mini bell peppers (approximately 1-1.5 inches in diameter, assorted colors preferred) (about 550-680g total)
  • 1 tablespoon olive oil (15ml)
  • 8 ounces cream cheese, softened (225g)
  • 1 medium zucchini, finely grated (about 1 cup, lightly packed) (approx 150g)
  • 1/4 cup finely grated Parmesan cheese (30g)
  • 2 tablespoons finely chopped fresh basil (or 1 teaspoon dried basil) (approximately 10g fresh)
  • 2 tablespoons finely chopped fresh chives (or 1 teaspoon dried chives) (approximately 10g fresh)
  • 1 clove garlic, minced (approx 3g)
  • 1/4 teaspoon salt (1.5g)
  • 1/8 teaspoon black pepper (pinch)

Instructions:

  1. Preheat oven to 375°F (190°C). Halve the mini bell peppers lengthwise. Remove seeds and membranes. Drizzle the cut sides with olive oil and arrange on a baking sheet.
  2. In a mixing bowl, combine softened cream cheese, grated zucchini (squeeze out excess moisture if very watery), Parmesan cheese, basil, chives, garlic, salt, and pepper. Mix until well combined.
  3. Spoon or pipe the cream cheese mixture into each mini pepper half, filling them generously.
  4. Bake for 20-25 minutes, or until the peppers are slightly softened and the filling is lightly golden brown.
  5. Let cool slightly before serving. Garnish with extra fresh herbs, if desired.