Stuffed Charcuterie Board Peppers: A Culinary Delight

Ingredients

Main Ingredients

• 12 mini sweet bell peppers (assorted colors)
• 8 oz cream cheese, softened
• 4 oz goat cheese, crumbled
• 4 oz prosciutto, finely chopped
• ¼ cup dried figs, diced
• ¼ cup toasted walnuts, chopped

Sauce & Drizzle

• 2 tbsp olive oil
• 1 tbsp balsamic reduction
• 2 tbsp honey

Seasonings & Garnish

• 1 tbsp fresh lemon juice
• 1 tbsp fresh basil, chopped
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

Instructions

Baking & Finishing

1. Fill the Peppers. Spoon the cheese‑prosciutto mixture into each roasted pepper half, pressing lightly to settle the filling. The mixture should mound slightly above the pepper rim for a generous bite.
2. Add the Glaze. Drizzle each stuffed half with 2 tbsp honey and a thin ribbon of 1 tbsp balsamic reduction. The glaze will caramelize under the broiler, creating a glossy, sweet‑tangy finish.
3. Broil for Color. Transfer the sheet to the top oven rack and broil on high for 2‑3 minutes, watching closely. You’re looking for a light golden brown on the cheese and a slight bubbling of the honey‑balsamic glaze.
4. Rest & Garnish. Remove from the oven and let the peppers sit for 2 minutes. Sprinkle any remaining fresh basil on top for a burst of color and aroma.
5. Serve Immediately. Arrange the stuffed peppers on a platter, optionally adding a small bowl of extra honey‑balsamic drizzle for guests who crave more sweetness. Enjoy while warm for the best texture.