Name: Baby Peppers with Basil
Yield: 4-6
Ingredients: 2 Tbsp olive oil; 1 pound baby peppers (or regular bell peppers seeded and cut); 1 tsp fine sea salt; 1 pint grape tomatoes; 1 Tbsp Amahari blend; 1 cup basil leaves (or more, never too much basil!); 2 Tbsp lemon juice

Have you had these baby peppers lately? They can be cooked as is, have a tender skin, and are super sweet. As part of a mezze spread, an appetizer, or side dish, I love serving these baby peppers lightly cooked with even more bright, freshness and supported by the warm flavors of our Amahari blend.

Don't worry, you can use adult peppers for this recipe too but do try the babies if you see them.

Check out our Mezze collection of dishes (including this one) in Recipe Notes below.

Baby Peppers with Basil

Helen Park

Servings/Yield

4-6

Ingredients

2 Tbsp olive oil
1 pound baby peppers (or regular bell peppers seeded and cut)
1 tsp fine sea salt
1 pint grape tomatoes
1 Tbsp Amahari blend
1 cup basil leaves (or more, never too much basil!)
2 Tbsp lemon juice

Directions

In a heavy bottom 10” sauté pan, heat the oil over medium heat until shimmering.
Add the baby peppers and salt and sauté quickly to golden brown.
Add the tomatoes and Amahari and stir to combine well.
Cook covered for 2 minutes and stir again.
Add the fresh basil leaves and lemon juice and stir again to combine.
Plate and enjoy!