Prosciutto Wrapped Stuffed Baby Bell Peppers

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

Heat Scale
Submit Recipe
Serves: 12-16 peppers
Ingredients
  • 12 – 16 baby bell peppers
  • 8 oz. goat cheese, room temperature
  • 2 Tbl. fresh basil, minced
  • 12 – 16 slices prosciutto
  • toothpicks
Instructions
  1. Mix the basil and goat cheese in a small bowl until well combined. Set aside. Remove the tops and cores of the baby bell peppers. Gently spoon the goat cheese mixture inside each pepper making sure to fill around the folds. Wrap each pepper with prosciutto, and pierce with a toothpick.
  2. Grill over medium heat for 1 – 2 minutes, and turn halfway through. Continue to grill until the prosciutto is lightly caramelized and the goat cheese has slightly softened. The peppers should be tender with a light crunch. Makes 12 – 16 peppers.
Author’s Note
If you do not have access to a grill, these can be baked on a baking rack at 375 degrees for 3 – 5 minutes until the peppers have slightly softened and prosciutto is lightly crisp. Also, I found baby bell peppers at my local Costco, but have also seen then in my local grocery store near the jalapeño peppers. Fresh banana peppers are a good substitute.
From culinarycory.com