Get ready to elevate your appetizer game with a bite-sized delight that’s as vibrant as it is flavorful: Ricotta Stuffed Mini Peppers. Imagine a medley of creamy ricotta cheese, aromatic shallots, and fresh oregano nestled inside tender, colorful mini peppers. This recipe is not just a treat for your taste buds but also a feast for the eyes.
While mini peppers are a classic choice, why not take your culinary adventure a step further with less common varieties? If you stumble upon habanada peppers—those sweet, floral cousins of the fiery habanero—grab them! They offer all the tantalizing citrus notes without the heat. For those who prefer a milder kick, lunchbox or snacking peppers work wonders, too. Their small size and crunchy sweetness make them perfect vessels for the rich ricotta filling.
For those who like to experiment, don’t shy away from exploring unusual pepper varieties. If you do choose spicy peppers, remember to remove the seeds and white ribs to temper the heat and let the other flavors shine through. Capsaicin, the compound responsible for the heat in peppers, is concentrated in these parts and isn’t easily washed away by water—milk or yogurt is your go-to for cooling off those fiery sensations.
Filling mini peppers can be a bit of a balancing act, as their petite size and tendency to tip over can make the process tricky. It might take a few tries to find the perfect supportive pan, but the results are well worth the effort. Whether you stick to classic mini peppers or venture into the world of habanadas, these Ricotta Stuffed Mini Peppers promise a burst of flavor in every bite.
Ricotta Stuffed Mini Peppers
Recipe from Twists and Zests
Ingredients
1 c/130 diced shallots
1 tbs/15ml olive oil
2 tbs/3g fresh oregano chopped
2 tsp/ lemon zest
1 c/260g ricotta
¼ tsp salt
1/8 tsp ground pepper
¾ lb/375g snacking/mini peppers
Instructions
Heat broiler. Line 8-9” cake pan with foil.
Wash and dry peppers. Slice tops off and shake out seeds. Use a paring knife if necessary to cut the heaviest portion of the ribs out.
Heat olive oil in a frying pan over medium heat. Add diced shallots and cook until translucent, stirring regularly.
Combine shallots with ricotta, oregano, salt, pepper, and lemon zest. Process briefly with a hand blender or in a standard blender.
Stack peppers in foil lined pan so that the cut tops are facing up. Pipe filling into peppers until just rounded Place under the broiler for 8-10 minutes until ricotta is just browning.
Sprinkle with some oregano leaves and flaky sea salt and serve warm.
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