These Mediterranean Stuffed Mini Peppers are the perfect summer appetizer. Peppers filled with zucchini, tomatoes, herbs and topped with mozzarella cheese. They are baked until soft, golden and delicious!

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We’re still knee deep in our extreme heat wave and I am counting the minutes until it’s over. I’m still not back to cooking regular Dinners but am enjoying small bites and fresh eats. Last summer, I put together a great collection of No Cook Appetizers that are perfect for these hot summer days. And although these are baked, they are still a great snack or nibble through the warmer months.

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What Are These Peppers Like

• Difficulty – This is a pretty easy recipe to make. You can make the filling up to a day in advance which makes for easy entertaining.
• Taste – A sweet little pepper filled with soft cooked vegetables and lightly seasoned and topped with cheese. They are a great little bite to serve with a cool summer beverage.
• Serving – This recipe will make 24 little appetizers. You can adjust serving size in the recipe card at the end of the post.

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Ingredients

• Mini peppers – I used small sweet mini peppers for this recipe. They are a great appetizer size. You can usually find them in the produce section of your supermarket.
• Zucchini – I used a pretty large zucchini, trimmed the ends and diced it pretty small. For best results, make sure to cut the zucchini small.
• Tomatoes – Use good ripe tomatoes for the filling. They will give the best flavour.
• Olive oil – Olive oil is used to cook the vegetables.
• Seasonings – I used a combination of garlic powder, oregano and salt.
• Mozzarella cheese – Any kind of mozzarella cheese will work well. I used a pre shredded bag from the supermarket.
• Parsley – I topped the peppers with a little finely chopped parsley.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Have ready a large baking tray.
2. Prepare peppers – Cut the peppers open and clean out the seeds and discard. Place all the peppers on the baking tray and set aside.
3. Cook the vegetables – In a large skillet set over medium to high heat, add the olive oil, zucchini and tomatoes. Stir really well and cook down until soft, about 5 – 8 minutes. Add the garlic powder, oregano and salt. Stir really well and remove from heat.
4. Fill and bake peppers – Spoon the vegetable mixture into the hollowed out peppers. Repeat until all peppers are filled. Top with the mozzarella cheese and the parsley. Bake between 15 – 18 minutes until the peppers are soft and golden on the top.
5. Serve – Remove from oven and serve hot.

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Recipe Tips

• Make ahead – You can make the filling ahead of time of to 24 hours. Just keep it in the fridge in an airtight container until you are ready to use it in your peppers.
• Prep ahead – The peppers can be cut and cleaned up to 24 hours before using. This will make for a quick appetizer when you are ready to serve them.

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Substutions

• Mozzarella cheese – I used shredded mozzarella. You can use fresh mozzarella or any other cheese like Cheddar, Parmesan, Havarti or Gouda.
• Tomatoes – I used Roma tomatoes. Feel free to use cherry/grape tomatoes or any other ripe tomato.
• Parsley – I used fresh parsley but you can use fresh basil for a different fresh herb.

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Serving

• Serving – These peppers are great to serve with cocktails or other summer beverages. You could serve them along other appetizers or with more dips and vegetables.
• Storage – Although these peppers are absolutely best made fresh, you can make them ahead and reheat if you need to. I don’t recommend making them in advance to serve, but you can store your leftovers in an airtight container in the fridge up to 24 hours after you make them.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!