Recipe is from Culinary Cory.
Prosciutto Wrapped Stuffed Baby Bell Peppers
12 – 16 baby bell peppers
8 oz. goat cheese, room temperature
2 Tbl. fresh basil, minced
12 – 16 slices prosciutto
toothpicks
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.
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
Friday Things #517
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