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Ingredients
12 mini bell peppers
4 tablespoons olive oil
4-5 scallions, thinly sliced
2 garlic cloves, grated
1/2 -3/4 cup unseasoned breadcrumbs
1/4 cup finely chopped fresh parsley
10-12 grape tomatoes, chopped or 1 tomato, grated
12 pitted Kalamata olives, chopped
Balsamic Vinegar (topping)
Instructions
Preheat the oven to 425 °F, 220 °C.

Cut a long slit down the side of each pepper and carefully remove the seeds. (see video)

Make the filling: Saute the scallions along with the olive oil over medium heat until soft. About 4-5 minutes. Transfer them to a mixing bowl and add the remaining ingredients. Toss together and taste. Adjust the seasoning if needed.

Fill each pepper generously with the filling and place them in a cast-iron pan or a baking dish. Drizzle with a few tablespoons of olive oil and roast until tender. About 20 minutes.

Drizzle Balsamic glaze over the peppers and serve. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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