This was inspired by my ongoing goal to serve gluten-free appetizers. I was thrilled to see so many lunchbox peppers in the garden this season and thought they would make an amazing appetizer. Roasting them in the oven and stuffing them with mozzarella was my thought. They did not disappoint and delivered a very delicious dish.

Ingredients:
10-12 lunch box peppers (these are small sweet peppers with very little seeds)
1 mozzarella ball –  this is my favorite brand or any locally made
1/4 cup chopped basil
10-12 radicchio leaves
Fig balsamic vinegar
Salt & Pepper

Heat oven 350F
Roast peppers on a foiled cookie sheet for 30 minutes.
When cooled, remove stems and any seeds inside (there should not be much).
Cut mozzarella into 3/4” cubes and place a cube in each pepper with some chopped basil.
Wrap each in a radicchio leaf with a toothpick.
Finish with a little Fig balsamic, salt and pepper.

Bon Appétit