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.
Ingredients
Units
Scale
- 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)
Instructions
- Preheat & Prepare:
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Prepare the Filling:
- In a bowl, mix ricotta cheese, Parmesan, garlic powder, Italian seasoning, salt, and black pepper.
- Stir until smooth and well combined.
- Stuff the Peppers:
- Drizzle mini peppers with olive oil and place them on the baking sheet.
- Spoon the ricotta mixture into each pepper half.
- 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.
- Serve & Enjoy:
- Drizzle with honey for a hint of sweetness (optional).
- Sprinkle red pepper flakes for extra spice.
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.
