The second of three in this month’s Healthy Eating segment. This recipe is perfect for a party or while watching your favorite sports games. Roasting the peppers first adds as another level if sweetness which will pair well with the cheese. The cheese filling is savory with a little citrus elements. The herbs add a refreshing flavor.
There were 24 peppers in the bag that I bought. The recipe for the cheese filling will yield more than what you will need for the peppers. Save the rest and use it to spread on small pieces of bread or crackers. It could even be used to stuff inside of a nice herbed chicken breast or stuff inside of white mushrooms.
Pairs well with a nice white wine such as Chenin Blanc.
Makes about 2 dozen
1 bag of Melissa’s Veggie Sweet mini peppers
1 tbsp of olive oil
Sprinkle of kosher salt
1 cup ricotta cheese
1 tsp lemon zest
1 clove garlic, chopped
2 oz shredded Parmesan
1 tbsp fresh basil, chopped
1 tbsp fresh mint, chopped (you can add more herbs if desired)
Salt & pepper
Preheat oven to 350 degrees F.
Cut tops off peppers and scoop out the seeds and membrane from insides.
Rub peppers with the olive oil and salt.
Roast in oven for 15 minutes or until the skins on peppers have started to blister.
Put peppers in a bowl and cover with plastic wrap. Allow to set for 10 minutes.
In a bowl combine cheese, lemon zest, garlic, herbs, and shredded Parmesan. Season with salt and pepper.
Uncover peppers. Peel off skins and rinse off any excess.
With a spoon, heap the cheese filling into each pepper. Allow to chill in fridge to firm for 1-2 hrs.
Arrange on a plate and serve with mini whole wheat crackers or toasts.
[Chef Dominique Hicks 2013]