Small, Tender, and Quietly Abundant
There is something almost meditative about filling small things — the careful spoon, the patient arrangement, the way a little goes a long way. These stuffed sweet peppers ask very little of you and return something genuinely lovely: color, softness, and a finish of dark, syrupy depth. They are the kind of appetizer that doesn't try to impress so much as to welcome. Set them out before a meal and watch the room settle, just slightly, into something warmer.
Ingredients
- 12 ounces mini sweet peppers
- 4 ounces herbed cheese *
- Alessi Balsamic Reduction
Instructions
- Line a cookie sheet with parchment paper, arrange the peppers on top and bake them in the oven for five minutes.
- Remove and allow to cool for 5-10 minutes, until cool enough to handle.
- Preheat the oven to 400°F then wash and dry the peppers. Slice each one and half and clean out the seeds.
- Spoon herbed cheese inside of each pepper then drizzle with balsamic reduction.
- Serve immediately or refrigerate for up to 1 day prior to serving (without reduction).
