Recipes

Muffuletta-Stuffed Grilled Peppers

:10 min

:26 min

Serves 8

8 mini bell peppers (mix of red, yellow and orange)

1/2 cup cream cheese, softened

1/2 cup shredded Italian cheese blend

1/4 cup Longo’s Signature Muffuletta, well drained

Torn basil leaves and Longo’s Balsamic Glaze (optional)

•Cut peppers in half lengthwise, keeping stems intact; discard seeds.
•Blend cream cheese with shredded cheese and muffuletta until well combined. Divide cheese mixture between pepper halves. (Stuffed peppers can be prepared and reserved in the refrigerator for up to 2 days before grilling.)
•Preheat grill to medium heat and line with a reusable grill mat or non-stick aluminum foil. Grill peppers, without turning, for 6 to 8 minutes or until bottoms of peppers are lightly charred and cheese is oozy. Transfer to a serving platter. Let stand for 10 minutes before serving. Garnish with basil leaves and balsamic glaze (if using).

Run a chef’s knife through the muffuletta to chop larger chunks of olives for a more uniform filling.

Per serving: 80 calories