I have a new favorite recipe! This is the time of year when our grocery store carries sweet baby peppers and they are so delicious!
Try stuffing them with cheese and then you’ve really got a crowd-pleaser!
These little stuffed peppers are so tasty that I’ve made them twice in the last 2 weeks! I served these as a side dish, but these would make great appetizers or finger food for your next dinner party, too!
Ricotta Cheese Stuffed Peppers
- 2 Shallots, chopped
- 1 Tbsp. Extra Virgin Olive Oil
- 1/2 cup Ricotta Cheese
- 1/4 cup Parmesan Cheese
- 1/4 cup Frozen Peas, thawed
- 12 (ish) Sweet Baby Peppers
- Salt and Pepper
Preheat the oven to 350 degrees. Cut the stem off the baby peppers and use a small pairing knife to remove the seeds and vein. Heat a saute pan over medium heat and drizzle oil in the pan. Add the shallots and cook just until tender. Remove from heat. In a small bowl combine the ricotta, Parmesan cheese, peas, salt and pepper to taste and shallots. Use a small spoon to fill the peppers with the cheese mixture. Place on a baking sheet and bake for 15-18 minutes. They will become soft and just barely start to turn golden brown.
Chop off the stem of the pepper.
Remove the seeds and vein. You can use your fingers or your knife.
Saute the shallots until softened.
Then combine with the cheese, peas and salt and pepper.
Stuff the peppers with the cheese mixture and bake.