Ricotta Stuffed Sweet Baby Peppers-Vegetarian Version
Without pancetta or prosciutto, these small treats are still very yummy, with some balsamic glaze drizzling on top. Everyone wants some extra ones.
Yield
4 servingsPrep
20 minCook
25 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
olive oil
or canola oil |
|
| 1 | each |
onions
minced |
|
| ¾ | cup |
ricotta cheese
|
|
| ½ | cup |
Parmesan cheese
|
|
| ½ | cup |
peas, frozen
thawed |
*
|
|
salt and black pepper
to taste |
*
|
||
| 24 | each |
sweet bell peppers
baby, about 2 1/2 inch long, or as needed |
|
| Balsamic Glaze | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
olive oil
or canola oil |
|
| 1 | each |
onions
minced |
|
| 177 | ml |
ricotta cheese
|
|
| 118 | ml |
Parmesan cheese
|
|
| 118 | ml |
peas, frozen
thawed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 24 | each |
sweet bell peppers
baby, about 2 1/2 inch long, or as needed |
|
| 1 | x | Balsamic Glaze | |
Directions
Put the rack in the center of the oven and preheat to 350℉ (180℃).
Coat a baking sheet with cooking spray and set aside.
In a medium skillet, heat the oil over medium-high heat.
Stir in the onion and cook until translucent and soft, 4 to 6 minutes.
Set aside and let cool for 10 minutes.
In a medium bowl, mix together the onion, cheeses, and peas.
Season with salt and pepper, to taste.
Cut ½-inch from the stem-end of the peppers with a paring knife.
Remove the seeds and veins.
Using a small dessert spoon, fill each pepper with the ricotta mixture.
Arrange the stuffed baby peppers on the prepared baking sheet and bake for about 16 minutes until the peppers begin to soften.
Remove from the oven and let cool for 5 to 6 minutes.
Serve warm with some balsamic glaze drizzling on top.
