Whip up something delightfully colorful and irresistibly creamy! These Stuffed Mini Peppers with Herbed Ricotta are my go-to when I want to serve something that looks impressive but lets me keep my cool in the kitchen. The creamy ricotta, zesty lemon, and fresh herbs tucked inside blistered baby peppers? Let’s just say, they always disappear at parties… and let’s be real—I usually sneak a few before they even hit the table.
Why You’ll Love This Recipe
This recipe brings back memories of backyard gatherings and Saturday night nibbles with a glass of something bubbly in hand. It hits that perfect balance of simple and stunning—a surefire win when you want to wow without the whirl.
- They’re vibrant, colorful, and make your appetizer table pop.
- Make-ahead friendly for stress-free entertaining.
- Customizable—swap in your favorite herbs or extra flavors.
- Light, flavorful, and naturally gluten-free.
- Perfect as a party bite, snack, or even an elegant side.
Ingredients Breakdown
Essentials
- 20–24 mini sweet peppers (assorted colors)
- 1 cup (250 g) whole-milk ricotta, well drained
- 1/2 cup (50 g) grated Parmesan or Pecorino
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh chives or dill
- 1 garlic clove, minced
- Zest of 1 lemon and 1 teaspoon lemon juice
- 1/2 teaspoon fine sea salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
Pro Tips
- Add 2 tablespoons chopped sun-dried tomatoes for umami-rich depth.
- Toasted pine nuts add a lovely crunch—totally optional, highly recommended.
- Finely chopped spinach adds color and nutrients (about 1/4 cup).
- Pinch of red pepper flakes if you want subtle heat in every bite.
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Arrange the mini peppers in a single layer on the sheet. Roast for 15–20 minutes, turning occasionally, until they’re blistered and soft.
- Transfer roasted peppers to a bowl and cover with a clean kitchen towel or plastic wrap. Let them steam for 10 minutes to loosen skins. Peel if desired, then slice each pepper in half lengthwise and remove seeds.
- In a bowl, mix ricotta, Parmesan, parsley, chives or dill, garlic, lemon zest, lemon juice, salt, pepper, and olive oil. Stir until fully combined and creamy. Fold in any optional ingredients now.
- Pat pepper halves dry with a paper towel. Carefully spoon or pipe the ricotta mixture into each pepper half, filling them just to the top.
- Place the stuffed peppers back on the baking sheet and bake at 375°F (190°C) for 8–12 minutes, until warmed through. For a golden finish, broil for 1–2 minutes (keep an eye on them!).
- Plate on a serving tray, drizzle with olive oil, and top with chopped herbs and lemon zest for an extra spark of flavor.
Chef’s Tips and Tricks
- Whip your ricotta with olive oil before mixing—it gives a luscious, fluffy texture.
- If the skins are stubborn, don’t stress! You can skip peeling them; they’ll still taste amazing.
- No piping bag? Just use a zip-top bag with a snipped corner, or a tiny spoon works just fine.
- Don’t skimp on salt—taste your filling before stuffing. It should be bright and flavorful.
- Let peppers cool slightly before stuffing for easier handling.
Recipe Variations and Serving Suggestions
- Vegan-friendly: Use dairy-free ricotta and leave out the Parmesan.
- Herb-swap: Try basil and tarragon for a different fresh flavor profile.
- Feta-lovers: Stir in a tablespoon of whipped feta for tangy creaminess.
- Dinner party idea: Serve alongside olives, flatbread, and a crisp white wine.
- Lunch idea: Add them to a green salad with grains for a colorful, hearty twist.
FAQs
Can I make these ahead of time?
Absolutely! You can roast the peppers and make the filling up to 1 day ahead. Hold off on final assembly and baking until about 30 minutes before serving to keep everything fresh and perky.
What kind of ricotta works best?
Whole-milk ricotta is key for that dreamy, creamy texture. Just make sure it’s well-drained so the filling doesn’t turn watery.
Can I freeze them?
These are best fresh, but if needed, you can freeze after baking. Reheat gently at 300°F (150°C); just know the texture won’t be quite as vibrant.
Recipe Card
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- 20–24 mini sweet peppers
- 1 cup whole-milk ricotta
- 1/2 cup grated Parmesan or Pecorino
- 2 tbsp chopped parsley
- 2 tbsp chopped chives or dill
- 1 clove garlic, minced
- Zest of 1 lemon + 1 tsp juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions:
- Roast whole peppers at 400°F for 15–20 minutes until blistered. Steam under towel 10 minutes, then peel and halve.
- Mix ricotta, Parmesan, herbs, garlic, lemon zest and juice, salt, pepper, and olive oil in a bowl. Add extras if desired.
- Fill pepper halves with the ricotta mixture. Arrange on a baking sheet.
- Bake at 375°F for 8–12 minutes. Broil for 1–2 minutes if desired. Garnish and serve warm or room temp.
Nutrition: ~80 calories per serving
If you give these irresistible bites a try, I’d love to hear what you think! Leave a comment below, snap a pic, and tag me on Instagram @thekitchensaid—seeing your kitchen creations totally makes my day!
