Mediterranean Stuffed Sweet Baby Peppers

• 1 1/2 tablespoons olive oil or canola oil
• 3/4 cup ricotta cheese
• 2 tablespoons basil pesto basil, homemade or store-bought
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated
• 1/2 cup walnuts toasted and finely chopped
• 1/4 cup sundried tomatoes oil packed, drained and finely chopped
• 1/4 ounces greek olives prefer oil-cured, finely chopped
• 1 x salt and black pepper to taste
• 32 each sweet bell peppers baby, about 2 1/2 inch long, or as needed
• 23 cup balsamic vinegar

1. Put the rack in the center of the oven and preheat to 350F (180C).
2. Coat a baking sheet with cooking spray and set aside.
3. In a medium bowl, mix together cheeses, walnuts, sun-dried tomates, olives, pesto, salt and black pepper to taste.
4. Cut 1/2-inch from the stem-end of the peppers with a paring knife.
5. Remove the seeds and veins.
6. Using a small dessert spoon, fill each pepper with the ricotta mixture.
7. Arrange the stuffed baby peppers on the prepared baking sheet and bake for about 16 minutes until the peppers begin to soften.
8. Remove from the oven and let cool for 5 to 6 minutes.
9. While the peppers are roasting, bring the balsamic vinegar in a small saucepan over high heat to a boil.
10. Reduce the heat to medium, allow the vinegar to simmer for about 10 minutes or until thick and syrupy.
11. Serve the stuffed peppers warm with balsamic glaze drizzled on top.

olive oil, ricotta cheese, basil pesto basil, parmesan, walnuts, tomatoes oil, salt, sweet bell peppers, balsamic vinegar

Taken from recipeland.com/recipe/v/mediterranean-stuffed-sweet-bab-52869 (may not work)