Ricotta Stuffed Baby Peppers
Ricotta Stuffed Baby Peppers
An appetizer with attitude! These fluffy, cheesy mini peppers make an entrance and can transform any casual gathering into a special occasion. By substituting the balsamic finish for your favorite marinara sauce and adding a side of pasta, this dish converts from a nibble and a nosh into a complete meal.
COOK TIME | 25 mins
Wine Pairing: Rosé
Ingredient List
1 lbs bag of multi-colored (red, yellow & orange) sweet mini-peppers washed and dried
2 cups full fat ricotta
1 cup fresh spinach, stems removed and leaves thinly sliced
2 large eggs, beaten
1 tsp garlic powder
½ cup parmesan cheese, grated plus 3 tbsp reserved for topping
2 tbsp dry breadcrumbs or panko flakes
½ tsp each kosher salt and ground black pepper
1 bottle balsamic vinegar glaze
Directions
Step 1 — Preheat oven to broil. Drain and squeeze out all the liquid from the ricotta by lining a strainer with paper towel and pushing the liquid from the ricotta. Keep pushing the ricotta until no liquid comes through the strainer. Place ricotta in a mixing bowl.
Step 2 — Make a slit with a sharp paring knife down one side of each pepper from stem to end and carefully scrape out seeds with a spoon. Place peppers in a single layer on a cookie sheet and put on the top rack of the oven under the broiler. Broil for 5 minutes or until the top side blisters a bit. Remove from the oven, turn each pepper over, and place back under the broiler to repeat the process. Remove from the oven and set aside. Reset the oven to 425°F.
Step 3 — In the mixing bowl with the ricotta, add the spinach, beaten egg, parmesan (less 3 tablespoons), garlic powder, breadcrumbs, salt, and pepper and stir to combine thoroughly.
Step 4 — Stuff each pepper completely (about 3 tablespoons) with the ricotta/spinach mixture and place back on the cookie sheet with the slit side upward. The peppers should gape open with filling sticking out. Sprinkle remaining parmesan cheese over each slit. Place back in the oven and roast until the filling is cooked and cheese is melted and slightly browned, about 15 minutes. Remove from the oven and drizzle with balsamic vinegar glaze. Place on a platter to serve.