I had come across ricotta stuffed peppers in a French food magazine back in summer, maxi cuisine nr. 8 2014 to be exact.
Back then I ended up throwing in different ingredients for the stuffing and to be honest I never got to recreate the exact recipe from the magazine, which by the way included anchovies, but I did make my version of the ricotta stuffed peppers a few times as a fun appetizer.
Back then I ended up throwing in different ingredients for the stuffing and to be honest I never got to recreate the exact recipe from the magazine, which by the way included anchovies, but I did make my version of the ricotta stuffed peppers a few times as a fun appetizer.
To be honest, I never got to recreate the exact recipe from the magazine, which by the way included anchovies, but I did make my version of the ricotta stuffed peppers a few times as a fun appetizer.
I know, I barely followed the ingredients listed in the magazine, yet I did follow the cooking procedure which includes steaming the peppers first.
The peppers get softer after a tight 10-minute steam bath, the veggie's flavors are less intense and the peppers absorb some of the bamboo basket's and the cabbage's "aroma".
So, try to steam the peppers and don't skip this step. It's hardly any extra work anyway.
When I made these stuffed bell peppers in Austria, I and my mum had trouble coming across small pepper.
There are huge ones in the stores but not the small "button" kind of bell peppers and even our garden was producing only the bigger varieties.
Finally we found smaller bell peppers, however, they were elongated as you can see in the picture, so when you make this try to find the smallest peppers you can find.
The smaller, the more fun the ricotta stuffed bell peppers taste and the more convenient they will be when you serve the peppers as an appetizer to your guests.
More stuffed vegetable Recipes
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Ricotta Stuffed Peppers Recipe
Ingredients
- 6 Red Bell Pepper
- 8.8 ounces Ricotta Cheese
- 1 ounce Cheddar Cheese grated
- 12 piece Olives sliced
- pinch Salt
- pinch Black Pepper
- 1 Tablespoon Olive Oil
Instructions
- Preheat oven to 350° Fahrenheit/ 180° Celsius.
- Rinse and cut open the bell pepper top, take out the seed pods. I cut them at the bottom too, you can do that if your peppers are narrow at the bottom so that you can fill it better later.
- Place the bell peppers on a baking sheet and tray and roast them for about 10-15 minutes until they are at least half way cooked.
- Mix the ricotta, cheddar, sliced olives, salt and pepper together.
- Roast for about 15- 20 minutes in the oven or until the peppers get a healthy grilled look.
- Serve still warm with chopped chives.
