Description
These vibrant, bite-sized mini peppers stuffed with herbed ricotta make a perfect summer appetizer. The tangy, fresh filling pairs beautifully with grilled foods or fruit platters. Effortless to prepare and visually stunning, they’re a crowd-pleasing addition to any warm-weather gathering.
Ingredients
12 mini sweet peppers
1 cup (240g) whole milk ricotta
2 tablespoons chopped chives
1 tablespoon minced fresh herbs (dill, basil, or parsley)
Salt, freshly ground black pepper
Instructions
Preheat oven to 375°F (190°C)
Drain ricotta by pressing through cheesecloth for 15 minutes
Combine drained ricotta, chives, and herbs in a bowl
Add salt and pepper to taste
Cut top of peppers and remove seeds/membranes, leaving bases intact
Use a piping bag or spoon to stuff peppers 2/3 full
Place peppers on parchment-lined baking sheet
Bake for 8-10 minutes
Notes
Chill for 45 minutes before serving to firm up the filling and enhance flavor
Use bell peppers if mini sweet peppers aren’t available
Substitute ricotta with Greek yogurt or cottage cheese for dietary preferences
Optional: Add 1/4 teaspoon garlic powder or lemon zest for extra brightness
Use a piping bag for cleaner presentation if available
- Prep Time: 20
- Cook Time: 10
- Category: Trending
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 stuffing pepper
- Calories: 40
- Sugar: 0g
- Sodium: 170mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
