Grilled Bell Peppers Stuffed with Basil Pesto Boccocini Cheese

Elevate your summer grilling game with these Grilled Bell Peppers Stuffed with Basil Pesto Bocconcini Cheese! This vibrant and flavorful dish combines sweet, charred bell peppers with the creamy, gooey richness of melted bocconcini cheese, all infused with the bold, aromatic notes of fresh basil pesto. Easy to prepare yet undeniably impressive, this recipe is perfect as a crowd-pleasing appetizer or a standout side dish for your next barbecue. The homemade basil pesto—made with fragrant basil leaves, nutty pine nuts, and zesty Parmesan—adds a gourmet touch, while the grill imparts a smoky depth that’s simply irresistible. With just 20 minutes of prep and 15 minutes of cooking, this quick and healthy recipe is sure to delight everyone at the table. Serve these stuffed peppers warm and watch them disappear in no time! Perfect for those searching for "grilled appetizer recipes," "stuffed bell pepper ideas," or "easy summer side dishes" to try.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 Bell peppers (red, yellow, or orange)
• 200 grams Bocconcini cheese
• 1 cup Basil leaves
• 2 tablespoons Pine nuts
• 2 tablespoons Parmesan cheese (grated)
• 1 Garlic clove
• 3 tablespoons Extra virgin olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 teaspoon Lemon juice

Directions

Step 1

Preheat your grill to medium-high heat.

Step 2

Wash the bell peppers thoroughly and slice them in half lengthwise. Remove the seeds and membranes, leaving the pepper halves intact to form small 'cups'.

Step 3

Brush the outside of each bell pepper half lightly with 1 tablespoon of olive oil to prevent sticking on the grill.

Step 4

To prepare the basil pesto, combine the basil leaves, pine nuts, grated Parmesan cheese, garlic clove, and 2 tablespoons of olive oil in a food processor. Blend until smooth. Add lemon juice, salt, and pepper to taste, blending again to combine.

Step 5

Slice the bocconcini cheese into halves or quarters, depending on the size of the cheese balls, so they easily fit into the bell pepper halves.

Step 6

Spread 1 to 2 teaspoons of basil pesto inside each bell pepper half, then place pieces of bocconcini cheese on top.

Step 7

Place the bell peppers directly on the preheated grill, cut-side up. Close the grill lid and cook for 10 to 15 minutes, or until the peppers are tender and lightly charred while the cheese is melted and bubbly.

Step 8

Carefully remove the stuffed peppers from the grill using tongs and transfer them to a serving platter.

Step 9

Serve warm as an appetizer or side dish, garnished with additional basil leaves if desired.

Nutrition Facts

Serving size	(691.6g)

Amount per serving	% Daily Value*
Calories	1130.7

Total Fat 91.1g	0%
Saturated Fat 28.8g	0%
Polyunsaturated Fat 5.8g
Cholesterol 108mg	0%
Sodium 1674.5mg	0%
Total Carbohydrate 35.3g	0%
Dietary Fiber 9.6g	0%
Total Sugars 24.2g
Protein 44.1g	0%

Vitamin D 0IU	0%
Calcium 828.0mg	0%
Iron 3.9mg	0%
Potassium 1145.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.1%

Protein: 15.5%

Carbs: 12.4%