Sweet Green Peppers with Ricotta and Mini Red Peppers Stuffed with Fresh Cheese and Tomatoes

Summer appetizer of small vegetables stuffed with cheese
Sweet Green Peppers with Ricotta and Mini Red Peppers Stuffed with Fresh Cheese and Tomatoes
Summer appetizer of small vegetables stuffed with cheese
Steps
- 1
Preheat the oven to 320°F. Wash the small vegetables, cut them horizontally at the stem, and remove the seeds, being careful not to break them. Place the peppers in a baking dish with a lid and coat them with olive oil. Add a little water, cover, and bake for 20 minutes. Let them cool slightly before removing the lid, then drain the vegetables.
- 2
In a bowl, mash the ricotta with a few turns of the pepper mill. Fill the green peppers using a piping bag. Mix the fresh cheese with the tomato paste, season with salt and pepper, and fill the red peppers with this second mixture. It's ready! Enjoy! 😋
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