Ricotta Stuffed Mini Peppers

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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


1. Heat broiler. Line 8-9” cake pan with foil.

2. 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.

3. Heat olive oil in a frying pan over medium heat. Add diced shallots and cook until translucent, stirring regularly.

4. Combine shallots with ricotta, oregano, salt, pepper, and lemon zest. Process briefly with a hand blender or in a standard blender.

5. Stack peppers in foil lined pan so that the cut tops are facing up. Pipe filling into peppers until just rounded.

6. Place under the broiler for 8-10 minutes until ricotta is just browning.

7. Sprinkle with some oregano leaves and flaky sea salt and serve warm.

Bon Appetit!

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