Thought I’d slip this one in: STUFFED BABY PEPPERS! They are truly the Ultimate Appetizer and just maybe the Ultimate Side! The peppers I use here are the sweet ones – not hot, so everyone will love them.These are so easy to make – and caution: highly addictive!
Wondering what else you can do with those tiny sweet colorful peppers you see at your grocer in a bag of about 30? Here’s an easy way to fix them. I like to use these either as amazing appetizers or even as a side dish. Make extra – because these will disappear quickly!
This recipe uses both ricotta and mozzarella cheeses. How can you lose?
If you’d like a little different twist or a more traditional stuffing for these little darlings, try my stuffing recipe for: Italian Stuffed Peppers.
Guaranteed: No matter which team is winning – no one will care when they bite into your STUFFED BABY PEPPERS!
LET THE GAMES BEGIN…
STUFFED BABY PEPPERS
Makes: 22-24 peppers depending on how much you fill them.
Prep: 20 min.
Cook: 35-40 min.
1 bag of Baby Sweet Peppers – assorted colors
1 lb Ricotta
4 Tbsp. Grated Parmigiano-Reggiano
1 1/2 Tbsp. Chopped Fresh Parsley chopped
1 1/2 Tbsp. Fresh Basil – chopped Basil
Salt & Pepper to taste
1 Ball Fresh Mozzarella
Extra Virgin Olive Oil for drizzle before serving
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Cut the tops off the peppers. Slit them on the side and gently scoop out seeds and pith and discard.
Mix together in a bowl: ricotta, Parmigiano-Reggiano, Herbs, egg, s&p for the stuffing and spoon the stuffing into the peppers.
Lay them in an oiled dish or baking pan with the stuffing side up.
Bake them in a 350 degree oven until fork tender – about 30 min. – time dependent upon your oven. Watch them and test them with a fork.
Then top them with fresh mozzarella and put back in the oven just to melt the mozzarella. By adding it at the end you don’t run the risk of over browning the cheese.
Drizzle with some good Extra Virgin Olive Oil and serve.
Kickoff!! May my team win!
PARLA COME MANGI!
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Food Photos By Tommy Hanks Photography