Ricotta Stuffed Mini Sweet Peppers
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INGREDIENTS:
10 - 12 Mini sweet peppers
8oz Part skim ricotta
¾ - 1 Tablespoon fresh or dried parsley (according to taste preference)
1 Tablespoon Parmesan cheese
¼ Teaspoon kosher salt (optional)
2 Cloves of garlic
Olive Oil to drizzle
Balsamic glaze to drizzle
KITCHEN ESSENTIALS FOR THIS RECIPE:
Tongs
Sharp Knife/Cutting board
Fork/Spoon
Piping (Pastry filing) Bag - this makes filing peppers so easy - but fork or spoon will work
Cling wrap if making these ahead of time
PREPARING THE FILLING (Can be made a day ahead)
Mix the ricotta, parsley, Parmesan, salt & garlic in mixing bowl
If you are making this ahead of time, cover securely with cling wrap and store in refrigerator
Remove from refrigerator about 30 min before using
PREPARING THE PEPPERS
Place top rack in oven on the closest level to the broiler (about 2”)
Turn broiler on high
Rinse peppers and pat dry
Using sharp knife, slice off the stems and remove any seeds
Place peppers along middle of the broiler pan - these should be parallel to the broiler flame so they all will be close to same proximity to the flame & cook evenly (there is no need to use any oils or cooking spray)
NOW FOR THE FUN PART - COOKING!
Place peppers into the oven under broiler for 5 minutes (If you have more time, you can roast them traditionally in the oven on 475° for 25-30 min but I like this quick approach - if you are using large peppers the cooking time will take longer)
After 5 min, take the tongs and flip the peppers over - placing them back in the same place on pan
Flip the peppers so the side which was closest to oven opening is now closest to the oven wall - this compensates for any variability in the flame heat in front vs back of oven
Place the peppers back in for another 2 minutes - but watch them closely! They will need to be charred but you should be able to still see the color of the peppers
Once peppers are done, remove from oven and let cool a few minutes
Place peppers onto cutting board
Using a sharp knife, carefully slice the very edge of the pepper opening off - this will help with peeling them
Slowly peel the peppers - I found that by putting them over my finger it was easiest to turn them around and peel
Place on dish, mix the filling for a few seconds to ensure everything is well blended
If you are using a piping tube, fill with the ricotta mix, otherwise take small fork/spoon and start filing the peppers
I used the back of the fork to help with opening the peppers and then gently pressing the ricotta into the end of the peppers
Plate the peppers, drizzle with olive oil & balsamic glaze
Serve chilled to room temperature...They are a delicious appetizer, side or even main dish! We loved these with a slice of freshly baked sourdough!
If you have extra peppers:
If you don’t want to stuff all the peppers (or make extras) you can coat them with a little olive oil and store in air tight container for up to 2 weeks - I like to use within a few days
If you freeze them, place each pepper on cling wrap or piece of parchment paper in between each - store in freezer safe container. To thaw, remove from freezer and they should thaw within a few hours
Additional Ideas:
Even if not stuffed, these are absolutely delicious in a salad or on a sandwich!!
