Balsamic Glazed Stuffed Peppers

Name: Balsamic Glazed Stuffed Peppers
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 6 large bell peppers (red, yellow, green—go rainbow!); 1 cup cooked quinoa or rice; 1 cup cooked ground beef or your favorite plant-based swap; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup cherry tomatoes, halved; 1 cup mozzarella or feta cheese (you pick your vibe); 1 teaspoon Little Shop Herb Blend; Salt + freshly ground black pepper; 2 tablespoons Premium Extra Virgin Olive Oil; 3 tablespoons Neapolitan Herb Dark Balsamic Vinegar; 1 tablespoon Franklin Raw Honey; 1 tablespoon Premium Extra Virgin Olive Oil

September 16, 2024

Balsamic Glazed Stuffed Peppers-The Little Shop of Olive Oils

I🌈 Dinner Goals: Stuffed Peppers with a Balsamic Twist

If you’re bored of the same old weeknight dinners, allow me to introduce you to the dish that’s about to shake things up: stuffed peppers.

These aren’t your grandma’s stuffed peppers (though we love her). Nope, these are bold, colorful, a little cheesy, and finished with a drizzle of balsamic glaze that makes you want to do a happy dance in your kitchen.

Here’s the play-by-play: sweet bell peppers get filled with a hearty mix of quinoa (or rice if that’s your jam), juicy cherry tomatoes, a little protein action, and of course, a sprinkle of our Little Shop Herb Blend. Because what’s dinner without herbs that sing? Then comes the cheese—your choice of melty mozzarella or tangy feta. And just when you think life can’t get better, we crown the whole thing with a sweet-savory Neapolitan Herb Dark Balsamic + Franklin Raw Honey glaze.

Boom. Dinner = upgraded.

Why You’ll Love It

✨ Colorful & fun – They look like little edible presents.
✨ Customizable – Go meaty, go plant-based, go grainy, go cheesy… it’s all good.
✨ Fancy but easy – Your guests will think you spent hours. (You didn’t.)
✨ That balsamic drizzle – Mic drop.

Little Shop Serving Ideas

Pair with a crisp green salad tossed in Lemon Olive Oil + Oregano White Balsamic.
Pour yourself a glass of wine (or two—we don’t judge).
Serve family-style and let everyone pick their pepper.

✨ Bright. Hearty. Cheesy. Saucy. This one’s got it all, and your dinner table will thank you.

Balsamic Glazed Stuffed Peppers

The Little Shop of Olive Oils

Servings

Prep Time

20 minutes

Cook Time

40=50 minutes

Cuisine

Mediterranean

Ingredients

6 large bell peppers (red, yellow, green—go rainbow!)
1 cup cooked quinoa or rice
1 cup cooked ground beef or your favorite plant-based swap
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup mozzarella or feta cheese (you pick your vibe)
1 teaspoon Little Shop Herb Blend
Salt + freshly ground black pepper
2 tablespoons Premium Extra Virgin Olive Oil
3 tablespoons Neapolitan Herb Dark Balsamic Vinegar
1 tablespoon Franklin Raw Honey
1 tablespoon Premium Extra Virgin Olive Oil

Directions

Get those peppers ready – Preheat oven to 375ºF. Chop the tops off, scoop out the insides (no one likes seeds in their teeth), brush with olive oil, and set in a baking dish.
Make the magic filling – Heat olive oil, sauté onion + garlic until fragrant. Stir in beef/plant-based protein, quinoa/rice, tomatoes, herb blend, salt, pepper. Let it all mingle for about 5 minutes.
Say cheese – Take it off the heat and stir in the mozzarella or feta until gooey or crumbly perfection.
Stuff, stuff, stuff – Spoon that glorious mix into the peppers, pack it down, pop the tops back on like little hats.
Bake time – Cover with foil and bake 30 minutes. Uncover and bake 15–20 more until peppers are tender and golden.
Glaze goals – While peppers bake, simmer balsamic + honey for 5–7 minutes until dreamy and syrupy. Remove from heat, whisk in olive oil.
Final flourish – Drizzle glaze over peppers, sprinkle with fresh herbs, and serve warm. Cue applause.