Basil Cream Peppers

Stuffed Baby Capsicums:

When it comes to appetisers that are both visually stunning and irresistibly delicious, nothing beats the ultimate fresh and crispy baby peppers filled with a creamed basil pesto. These Basil Cream peppers not only deliver on vibrancy but also a satisfying crunch that will leave your guests craving extra.

A fresh take on party favourites

Forget oven-roasted peppers; these fresh peppers are the bomb! Their crisp texture and refreshing taste make them a standout choice for any gathering. Preparing a party menu can be a daunting task, but with a little foresight, you can make it easier and more enjoyable. One of the best strategies is to make your pestos and dips in bulk. This way, you have a versatile base that can be used in a variety of dishes & basil pesto freezes well too.

Versatility at it’s finest

In this recipe, I’ve created a traditional basil pesto that serves multiple purposes. Not only can it be a delicious spread on a cracker, but when combined with cream cheese and chilli flakes, it transforms into a decadent stuffing for baby peppers or cucumber slices. This versatility makes it a perfect addition to your party menu, allowing you to create a range of dishes with minimal effort.

Endless possibilities with basil pesto

Basil pesto is a culinary powerhouse with endless applications. Here are some ways you can incorporate it into your cooking:

1. Pasta Perfection: Toss basil pesto with your favorite pasta for a quick and flavourful meal.
2. Bread Spread: Spread it on bread for a simple yet tasty snack or sandwich base.
3. Salad Booster: Use it as a dressing or mix it into your salads for an added burst of flavour.
4. Roast Vegetable Topper: Drizzle it over roasted vegetables to enhance their taste.
5. Filling for Meats and Veggies: Use it as a filling for meats, adding a rich and aromatic layer to your dishes.
6. Cheese Companion: Pair it with cheese to create mouth-watering appetisers.
7. Pastry and Bread Filling: Incorporate it into pastries and breads for a delicious twist.

‘Remember, pretty much, any meal can be downsized into bite-size’

Bringing it all together

To make the most of your basil pesto, start by preparing a large batch. This way, you have plenty on hand to experiment with different dishes. For the stuffed baby peppers, mix the basil pesto with cream cheese and chilli flakes, then spoon it into the peppers for a colourful and crunchy treat.

Whether you’re hosting a party or simply looking to elevate your everyday meals, these fresh and crispy baby peppers filled with creamed basil pesto are sure to impress. Their colourful appearance and enticing crunch, combined with the rich and versatile flavour of basil pesto, make them a must-try recipe. So go ahead, make your pestos in bulk, and enjoy the endless culinary possibilities they offer! And don’t forget to add the basil cream peppers to your next party menu.

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Basil Cream Peppers

( Serves 12 Prep 15 Mins)

You Will Need:

• Baby Capsicums
  • These amazingly colourful and crunchy peppers are the perfect vessel for our creamy filling. I use a mix of red, yellow, and orange peppers to add a pop of colour to your platter. They come in bags of 10 or 12 at the supermarket and usually in these 3 colours but sometimes green as well (although not as sweet).
• Basil Pesto
  • Fresh, aromatic basil pesto forms the base of the filling. You can use store-bought pesto for convenience, but making it from scratch will give you the freshest flavour. My recipe is here. You’ll need fresh basil leaves, garlic, pine nuts, Parmesan cheese, salt and olive oil to make your own pesto.
• Cream Cheese
  • The cream cheese adds a rich, smooth texture to the filling, making it creamy and delicious. Ensure the cream cheese is at room temperature to blend easily with the pesto.
• Olive Oil
  • A touch of high-quality olive oil helps to blend the ingredients smoothly and enhances the flavour of the filling. Extra virgin olive oil is ideal for its superior taste but the garlic olive oil even better.
• Chilli Flakes
  • These add a subtle kick to the filling, balancing the creaminess of the cheese and the freshness of the basil pesto. Adjust the amount according to your heat preference.
• Fresh Dill
  • Fresh dill adds a fragrant, slightly tangy flavour that complements the basil pesto beautifully. It also adds a bit of colour and a refreshing taste to the filling.

Instructions:

1. Wash & trim the stalks

• Begin by washing the baby peppers. Pat them dry with a clean kitchen towel or paper towels.
• Using a sharp knife, trim off the stalks of each pepper. This creates a clean opening for removing the seeds and adding the filling.

2. Remove the seeds

• Carefully cut around the top of each pepper to create a small opening.
• Use a small, sharp knife or a chilli deseeder to gently remove the seeds and membranes from inside each pepper. Be sure to remove all seeds to make space for the creamy filling. Be careful not to cut through the side of the pepper in the process.

3. Prepare the filling

• In a mini food processor, combine the following ingredients:
  • Basil pesto: My recipe is here
  • Cream cheese
  • Olive oil
  • Chilli flakes
  • Fresh dill
  • Sea Salt (optional-add to your taste)
• Process to a creamy consistency
  • Blend the ingredients until the mixture is smooth and creamy, ensuring all elements are well combined. Taste the mixture and adjust seasoning if necessary. It doesn’t have to be creamy, if you prefer more texture then just hand mix the pesto into the cream cheese.

4. Fill the peppers

• Fit a piping bag with a suitable tip and fill it with the creamy pesto mixture.
• Carefully pipe the filling into the open end of each prepared pepper, ensuring each pepper is filled completely without overstuffing.

5. Garnish

• For an added layer of flavour and a finishing touch, garnish the stuffed peppers with ground pine nuts. The nuts complement the creamy filling texture.
• Sprinkle some freshly chopped flat-leaf parsley over the top for a contrast of colour.

6. Serve & Enjoy!

• Arrange the filled and garnished baby peppers on a serving platter.
• Serve immediately to enjoy the fresh, crisp texture of the peppers and the rich, creamy filling.
• These stuffed peppers make an excellent appetiser or snack for any occasion, impressing guests with their vibrant appearance and delicious taste.
• Get creative and make your own filling or use a store-bought filling.

Helpful Hints

I use a chilli deseeder for quick & easy seed removal but your peppers may not all be equal shape & size, so you may find a small knife easier.

You could fill these peppers with a multitude of creamy fillings or a grainy filling. Some other suggestions might be cottage cheese, cous cous, brown rice, lentils, mince.

Ideally you should use a piping tip to pipe the filling in the peppers, to not only save time, but also to get the filling evenly through to the bottom of the pepper. Every good home needs a piping tip!

An alternative nut or seed could be used to garnish to create a contrast, I have continued with pine nuts as they are in the pesto. If you have time maybe toast the pine nuts, which would give you that colour contrast.

Everything is about balance, balance of flavour, balance of colour, balance of texture.

Basil Cream Peppers

Recipe

(Serves 12 Prep 15 Mins)

Ingredients

12 Baby Peppers

1/2 cup Basil Pesto

125g Cream Cheese softened

2 Tbsp Olive oil

1/2 to 1 tsp Chilli Flakes

2 Tbsp Fresh Dill

Method

Wash & trim the stalks off the peppers

Use a sharp knife or chilli deseeder to remove the seeds

In a mini food processor, add the basil pesto, cream cheese, olive oil, chilli flakes, dill

Process to a smooth, creamy consistency

Using a piping tip & bag, pipe the filling into the open end of the peppers

Garnish with ground pine nuts & flat leaf parsley

Serve & enjoy!

Wine Pairing Suggestions:

Sauvignon Blanc: Sauvignon Blanc is known for its bright acidity and fresh, herbaceous notes, which pair perfectly with the basil pesto and fresh dill. It’s crispness can balance the richness of the cream cheese & olive oil.

Pinot Grigio: Pinot Grigio offers a light, refreshing taste with hints of citrus and green apple. Its acidity cuts through the creaminess of the filling, and the light body ensures it doesn’t overpower the delicate flavours of the peppers and herbs.

Reisling (Dry): Dry Riesling has bright acidity and notes of green apple, lime. The acidity of Riesling can balance the creamy texture of the filling and the subtle heat from the chili flakes, while its fruitiness can complement the sweetness of the baby peppers.

Unoaked Chardonnay: Unoaked Chardonnay has a clean, fresh profile with flavours of green apple, lemon, and sometimes a hint of minerality. The wine’s freshness and acidity can complement the creamy, rich filling without overwhelming the subtle flavours of the basil and dill.

Spotlight

Baby Capsicum

Capsicum, commonly known as bell peppers or sweet peppers, is a versatile and nutrient-rich vegetable that offers a variety of health benefits. Available in vibrant colours such as red, yellow, green, and orange, capsicums not only enhance the visual appeal of dishes but also contribute significantly to overall health. Some key health benefits of these colourful vegetables are:

Capsicums are packed with antioxidants such as flavonoids, carotenoids, and vitamin C. These compounds help neutralise free radicals in the body, reducing oxidative stress and lowering the risk of chronic diseases like heart disease and cancer.

Capsicums are exceptionally high in vitamin C, which boosts the immune system, promotes healthy skin, & aids in wound healing. Red bell peppers, in particular, are rich in vitamin A in the form of beta-carotene which converts to retinol in the body & is essential for maintaining healthy vision, skin, and immune function.

Bell peppers additionally contain vitamin E, an antioxidant that helps protect cells from damage and supports healthy skin and eyes & vitamin B6, important for brain health and metabolism. They are low in calories and high in fibre, which aids in digestion and promotes healthy gut biome, so can be of benefit in weight management.

Lutein and Zeaxanthin are carotenoids present in capsicums which are known to protect the eyes from oxidative damage and reduce the risk of age-related macular degeneration and cataracts.

Capsicums contain various anti-inflammatory compounds, such as quercetin, that help reduce inflammation in the body. This can be particularly beneficial for individuals with conditions like arthritis and asthma.

Capsicums are a good source of potassium, which helps regulate blood pressure and maintain fluid balance in the body & folates which help lower levels of homocysteine, a compound associated with an increased risk of heart disease.

Overall, Capsicums are dense in health-promoting ingredients and an awesome addition to your culinary eats. Add them to your salads, party bites, grazing boards & more.

Anna

Hey there, it's Anna! Anyone who knows me knows that I proudly wear the 'foodie' badge. Trying to select from a restaurant menu time & time again seems impossible- I want a taste of everything. It's precisely that, that got me into making canapés and appetisers for friends, family & colleagues so everyone could taste a bit of everything. It is truly possible for the average person, to make these delectable bites and take their next social occasion from average to stunning. Follow me at bitesizehostess.com and learn to cater for memorable events.