Mini Ricotta Stuffed Peppers

Mini Ricotta Stuffed Peppers are a delicious and elegant appetizer featuring sweet mini bell peppers filled with a creamy ricotta cheese mixture. These bite-sized delights are baked until tender and slightly golden, making them perfect for parties, gatherings, or a light snack. With a rich, cheesy filling and the natural sweetness of roasted peppers, this dish is both simple and flavorful.

Why You’ll Love This Recipe

• Easy to Make: Requires just a few ingredients and minimal prep.
• Creamy & Flavorful: The ricotta filling is smooth, cheesy, and well-seasoned.
• Perfect for Any Occasion: Great for appetizers, snacks, or side dishes.
• Customizable: Works with different cheeses, herbs, and seasonings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Mini bell peppers, halved and deseeded
• Ricotta cheese
• Parmesan cheese, grated
• Mozzarella cheese, shredded
• Garlic, minced
• Egg
• Fresh basil or parsley, chopped
• Italian seasoning
• Salt and black pepper
• Olive oil

Directions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Prepare the Peppers:
   Cut the mini bell peppers in half lengthwise and remove the seeds. Drizzle with olive oil and arrange them on the baking sheet.
3. Make the Ricotta Filling:
   In a bowl, mix ricotta, Parmesan, mozzarella, minced garlic, egg, fresh basil, Italian seasoning, salt, and black pepper until well combined.
4. Stuff the Peppers:
   Spoon the ricotta mixture into each pepper half, filling them generously.
5. Bake:
   Bake for 20-25 minutes until the peppers are tender and the tops are slightly golden.
6. Serve:
   Let them cool slightly before serving. Garnish with extra fresh basil or parsley.

Servings and Timing

• Servings: 4 to 6 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Spicy Twist: Use jalapeños instead of mini bell peppers.
• Extra Cheesy: Add crumbled feta or goat cheese for more flavor.
• Protein Boost: Mix in cooked crumbled sausage or bacon.
• Herb Variations: Swap basil for thyme or oregano for a different taste.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze before baking for up to 1 month. Bake straight from frozen, adding a few extra minutes to the cooking time.
• Reheating: Warm in the oven at 350°F for 10 minutes or microwave until heated through.

FAQs

1. Can I use full-sized bell peppers?

Yes, but increase the baking time to ensure they become tender.

2. What type of ricotta should I use?

Whole milk ricotta works best for a rich and creamy texture.

3. Can I make these ahead of time?

Yes, assemble them in advance and bake when ready to serve.

4. How do I prevent the filling from being too runny?

Use high-quality ricotta and drain any excess moisture if needed.

5. What can I serve with these stuffed peppers?

They pair well with grilled meats, pasta, or a fresh salad.

6. Can I air-fry these instead of baking?

Yes, air-fry at 375°F for 12-15 minutes.

7. How do I make them dairy-free?

Use dairy-free ricotta and cheese alternatives.

8. Can I add breadcrumbs to the filling?

Yes, a small amount of breadcrumbs can add texture.

9. What’s the best way to add more flavor?

Try adding lemon zest or a pinch of red pepper flakes.

10. Can I use cottage cheese instead of ricotta?

Yes, but blend it for a smoother consistency.

Conclusion

Mini Ricotta Stuffed Peppers are a simple yet delicious appetizer with creamy, cheesy goodness in every bite. Whether you’re making them for a gathering, a side dish, or a snack, these flavorful stuffed peppers are sure to be a hit. Enjoy them warm with your favorite herbs and seasonings for a fresh and satisfying dish.

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• Author: Mariem
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Appetizer, Side Dish
• Method: Baking
• Cuisine: Mediterranean, Italian

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Description

These Mini Ricotta Stuffed Peppers are the perfect bite-sized appetizer! Filled with creamy ricotta cheese, seasoned to perfection, and roasted until tender, they make a delicious low-carb, keto-friendly snack or side dish.

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Ingredients

Units USM Scale 1x2x3x

• 8 mini bell peppers, halved and deseeded
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 1 tbsp olive oil
• 1 tbsp honey (optional, for a touch of sweetness)

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Instructions

1. Preheat & Prepare:
   • Preheat the oven to 375°F (190°C).
   • Line a baking sheet with parchment paper.
2. Prepare the Filling:
   • In a bowl, mix ricotta cheese, Parmesan, garlic powder, Italian seasoning, salt, and black pepper.
   • Stir until smooth and well combined.
3. Stuff the Peppers:
   • Drizzle mini peppers with olive oil and place them on the baking sheet.
   • Spoon the ricotta mixture into each pepper half.
4. Bake:
   • Bake for 15-20 minutes until the peppers are tender and the filling is slightly golden.
   • Optionally, broil for 2 minutes for a crispy top.
5. Serve & Enjoy:
   • Drizzle with honey for a hint of sweetness (optional).
   • Sprinkle red pepper flakes for extra spice.

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Notes

• Add chopped spinach or sun-dried tomatoes for extra flavor.
• Swap ricotta for goat cheese for a tangy twist.
• Serve with a side of marinara for dipping.