Bursting with color and flavor, these ricotta stuffed mini peppers are a quick appetizer or side dish.
Prep Time: 20 minutes Cook Time: Approximately 15 minutes Total Time: about 35 minutes Serving: 1 whole pepper Calories: approx. 102 kcal (per serving)
Ingredients:
- Baby bell peppers or lunchbox mini peppers
- Ricotta cheese
- Fresh parsley
- Scallions or green onions
- Peppercorns
- Olive oil or olive oil cooking spray
Instructions:
Wash the peppers and pat them dry. Next, cut each pepper in half lengthwise, leaving the stem intact. Remove seeds from each of the pepper halves.
In a small bowl, combine the ricotta cheese with the scallions. Add some Italian seasoning and salt and pepper to taste.
Using a small spoon, fill each pepper with the ricotta mixture and arrange them on a baking sheet, leaving room between each pepper. Note: If the peppers are going in the oven, spray the baking sheet with cooking spray. If using the air fryer, you can drizzle the peppers with olive oil or spray them lightly with olive oil spray.
Oven: Preheat the oven to 350°F (180°C) and place the rack in the center of the oven. Bake for about 18-20 minutes OR place under the broiler for 8-10 minutes until the peppers begin to blister and the ricotta is beginning to brown.
Air fryer: Keep in mind that all air fryers cook differently so adjust the cooking times as needed. It should take between 15-20 minutes for the cheese to brown and the peppers to start blistering.
Remove the peppers and let them cool for 4-5 minutes before transferring them to a serving platter.
Finish the stuffed peppers with ground pepper and/or freshly chopped parsley.
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Ricotta is an excellent choice of cheese for stuffed peppers because it has a creamy texture and melts perfectly. For those who prefer various flavors, you can add parmesan and mozzarella to the ricotta mixture. And for those who like to munch, bacon bits in the mixture or a topping of breadcrumbs both deliver a pleasant crunch.
Products: Salome Marble Wood Charcuterie Board
