Ricotta Filled Mini Peppers
When summer is here, I love to serve appetizers made from freshly harvested fruits and vegetables. My go-to is always peppers because they are versatile and delicious no matter what you stuff them with! Peppers can be stuffed with meats or cheese, and my favorite way to make these little beauties is Ricotta Filled Mini Peppers.
Ricotta cheese is delicious and easy to work with, making it my preferred stuffing. In this recipe, I used the mini tri-colored peppers you get in a bag at the grocery store.
They are so pretty and slightly sweet, pairing nicely with the spicy cheese. Now, let’s dive into why these fresh, versatile peppers make the perfect summer appetizer.
Fresh, Versatile Peppers
If you are lucky enough to have a garden, you can stuff your own peppers with the cheese mixture, and they would be amazing.
You can stuff any long, thin pepper with this mixture, even jalapenos if you like it hot! These mini peppers are not only gorgeous but also certain to satisfy anyone’s palette.
Plus, their slight sweetness complements the cheese mixture wonderfully.
Delicious Cheese Filling
In my cheese mixture, I use a combination of whole milk ricotta, shredded mozzarella, grated Romano cheese, fresh minced parsley, red pepper flakes, and salt and pepper to taste.
This mixture is so tasty that if you have any leftovers, it’s also delicious on a cracker!
Cooking Options
I have made these peppers both on the grill and in the oven, so you can choose whichever is easier for you. Here’s how:
On the Grill
- Place the peppers in a generously oiled disposable tin.
- Grill the peppers until the tops brown naturally.
In the Oven
- Preheat your oven and generously oil the baking pan.
- Bake the peppers.
- Broil for a couple of minutes to brown the tops.
Choose the method that suits you best and enjoy these delicious peppers!
Serving Suggestions
When I’m making appetizers, I usually choose at least one hot dish and two cold ones. These peppers would be perfect with a charcuterie board, some fresh fruit, or even grilled watermelon!
Summertime is the time to make things that are fresh and easy, so lighten up this summer and serve up some yummy food from your farmers market or beautiful garden. It goes by so quickly, so make sure you slow down and enjoy the moment! Happy Summer!
Conclusion
Ricotta Filled Mini Peppers are the perfect appetizer for any summer gathering. They are easy to prepare, versatile, and packed with flavor. Whether you choose to bake or grill them, these peppers are sure to be a hit.
Enjoy the fresh, delicious taste of summer with this simple yet delightful dish.
Ricotta Filled Mini Peppers
Equipment
- 1 Baking Pan These can easily be made in a tin pan on the grill if desired
Ingredients
- 1 Bag Mini Tri Colored Peppers
- 1 8 Oz Ricotta Cheese 1/2 large container
- 1/2 Cup Shredded Mozzarella Cheese
- 1/4 Cup Grated Romano Cheese
- 1 TB Red Pepper Flakes To your liking
- 2 TB Fresh Parsley Minced
- Salt and Pepper Approx 1/2 Tsp Salt and 4 Grinds Pepper
- Olive Oil on bottom of pan
Instructions
- Cut Peppers long way and clean out sides and ribs
- Mix Ricotta Cheese with 2/3 of the Mozzarella Cheese, Romano Cheese, Parsley, Red Pepper Flakes and Salt and Pepper
- Fill each pepper with cheese mixture and top each with remaining shredded Mozzarella
- Generously oil bottom of baking dish and add the peppers
- Bake at 400 degrees for 15 minutes then turn to broil for 3-5 additional minutes
