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Ricotta Stuffed Mini Peppers

Course: Appetizer
Keyword: cheese, peppers


  • 1 c/130 diced shallots
  • 1 tbs/15ml olive oil
  • 2 tbs/3g fresh oregano chopped
  • 2 tsp/ lemon zest
  • 1 c/260g ricotta
  • ¼ tsp salt
  • 1/8 tsp ground pepper
  • ¾ lb/375g snacking/mini peppers


  • Heat broiler. Line 8-9” cake pan with foil.
  • Wash and dry peppers. Slice tops off and shake out seeds. Use a paring knife if necessary to cut the heaviest portion of the ribs out.
  • Heat olive oil in a frying pan over medium heat. Add diced shallots and cook until translucent, stirring regularly.
  • Combine shallots with ricotta, oregano, salt, pepper, and lemon zest. Process briefly with a hand blender or in a standard blender.
  • Stack peppers in foil lined pan so that the cut tops are facing up. Pipe filling into peppers until just rounded.*
  • Place under the broiler for 8-10 minutes until ricotta is just browning.
  • Sprinkle with some oregano leaves and flaky sea salt and serve warm.


*Or use a couple of small spoons.
I didn’t get an opportunity to try it, but I imagine that some ground or finely chopped pine nuts would also be amazing in these. Reduce the ricotta by about 3 tbs and add a similar amount of pine nuts.