Boursin-Stuffed Mini Peppers

Ingredients

• 13 mini sweet peppers (Source specifies 12–14; use any amount in that range. Halved lengthwise and seeded.)
• 1 tub Boursin Velvety
• 150 g heritage cherry tomatoes (Finely chopped; the method also calls these baby tomatoes.)
• 1 fresh basil (Large handful, finely sliced.)
• 5 sprigs fresh thyme (Leaves only.)
• 2 tbsp pine nuts
• 1 tbsp extra virgin olive oil
• salt (To taste; used in the tomato salsa.)
• black pepper (To taste.)
• honey (To drizzle.)

Steps

1. 1

   Heat the oven to 200°C fan (about 220°C conventional).

2. 2

   Slice the mini peppers in half lengthwise and remove the seeds.

3. 3

   Spread Boursin Velvety inside each pepper half, making sure the creamy filling is visible. The description mentions layering the cheese into the peppers; follow this filling step before baking.

4. 4

   While preparing the peppers, make the tomato salsa: finely chop the cherry tomatoes, then combine with the sliced basil, extra virgin olive oil, and salt to taste.

5. 5

   Bake the stuffed peppers at 200°C fan for 15–20 minutes, or air-fry for 10 minutes, until browned.

6. 6

   Allow the peppers to cool slightly.

7. 7

   Toast the pine nuts.

8. 8

   Drizzle honey over the stuffed peppers, then top with the toasted pine nuts and tomato salsa.

Notes

The description says the recipe is ready in under 15 minutes, but its oven method gives 15–20 minutes of baking. The air-fryer option specifies 10 minutes. The source does not state how much Boursin is in a tub or give quantities for the handful of basil, salt, pepper, or honey.

Nutrition per serving

• appetizer
• vegetarian
• gluten-free
• baked
• air-fryer
• summer
• sharing