Cheesy Little Peppers
Sweet mini peppers stuffed with a creamy ricotta and mozzarella filling, baked until golden, melty and irresistible.
Ingredients
- 200 g mini coloured peppers
- 375 g smooth ricotta
- ½ cup shredded mozzarella
- 1 clove garlic finely grated
- 1 Tbsp chopped chives
- 2 tsp lemon juice
- Salt and pepper to taste
- ~⅓ cup grated Parmesan cheese for topping
Instructions
- Preheat the oven to 180°C / 350°F. Line a baking tray with baking paper.
- Wash the mini peppers, slice them in half lengthways and remove the seeds. Leave the stems on if you like. Arrange cut-side up on the tray.
- In a bowl, mix together the ricotta, mozzarella, garlic, lemon juice, chives, salt and pepper until smooth.
- Transfer the mixture to a piping bag (or spoon it in) and fill each pepper generously.
- Sprinkle Parmesan evenly over the top.
- Bake for 20 minutes, or until lightly golden and bubbling.
- Serve immediately while warm and melty.
