Jason's Mozzarella & Calamondin Stuffed Pepper Boats

We love seeing how our community uses Big Mama’s Calamondin Vinaigrette in their daily cooking! Long-time customer Jason L. sent us this quick, flavor-packed dish. By sautéing sweet bell peppers and tender hearts of palm directly in the vinaigrette, the citrus reduces down into a savory glaze before being blanketed in melted mozzarella cheese.

Prep Time: 5 minutes

Cook Time: 20–25 minutes

Servings: 2 to 4

Ingredients

½ bottle Big Mama’s Calamondin Vinaigrette
2 medium bell peppers (1 green, 1 yellow or orange), halved lengthwise and seeded to form 4 "boats"
1 can (14 oz) whole hearts of palm, drained and patted dry (about 8 pieces)
¾ cup shredded mozzarella cheese
Optional: Freshly cracked black pepper or chopped herbs for garnish

Equipment

1 large skillet or sauté pan with a tight-fitting lid

Instructions:

Step 1: Prep the Veggies

Cut the bell peppers in half from stem to base. Clean out the seeds and white membranes to create open "boats."
If any hearts of palm pieces are extra long, trim them slightly to fit inside the pepper halves.

Step 2: Sauté in Big Mama’s Vinaigrette

Add a generous drizzle of Big Mama’s Calamondin Vinaigrette to your skillet over medium heat.
Sauté the bell pepper halves cut-side down for 3–4 minutes until lightly browned and tender, then flip.
Sauté the hearts of palm alongside the peppers (or separately in another splash of vinaigrette), turning occasionally as the citrus vinaigrette reduces into a rich, sweet-and-tangy glaze.

Step 3: Assemble & Cheese

Once the vinaigrette has reduced down to coat the hearts of palm, tuck 1 to 2 glazed pieces inside each pepper boat.
Generously top each stuffed pepper with shredded mozzarella cheese.

Step 4: The Low-Heat Melt (10 Minutes)

Reduce the stove burner to low (setting 2).
Cover the pan tightly with the lid to trap the steam.
Let cook covered on low for 10 minutes until the mozzarella is rich, bubbly, and completely melted.