These Stuffed Mini Bell Peppers with Herbed Ricotta are a feast for both the eyes and the palate. Bursting with color, each halved pepper is filled with creamy ricotta blended with aromatic herbs, a hint of lemon, and a touch of garlic. It’s the perfect appetizer—fresh, light, and delightfully creamy with a touch of crunch.
Rinse and dry the mini bell peppers.
Cut them in half lengthwise and remove seeds and ribs.
Set aside on a serving tray.
In a mixing bowl, combine the ricotta with chives, parsley, thyme, lemon zest, and garlic.
Add salt and freshly cracked black pepper to taste.
Stir until smooth and well mixed.
Using a small spoon or piping bag, fill each pepper half with the ricotta mixture.
Smooth the top or leave it rustic depending on your style.
Sprinkle with extra chopped herbs and a light drizzle of olive oil.
Optionally, add a few crushed toasted nuts on top for texture.
Serve immediately or refrigerate until ready to serve.
A crisp Sauvignon Blanc or Prosecco
Great alongside crudités, grilled veggies, or bruschetta
Add a touch of chili flakes for heat.
Mix in a tablespoon of feta or goat cheese for extra tang.
For a vegan version: use plant-based ricotta alternatives.
0 servings