As you may have seen in my January Balcony Garden update I now have a mini capsicum plant which was getting rather laden with gorgeous orange peppers. There was really only one thing to do with them when they ripened – stuff them with cheese! I was even able to flavour them with herbs from my balcony and lemon from my parents, so it really is a homegrown affair! So here they are, my ricotta stuffed mini capsicums!
These are a little fussy to make but I promise they are worth it! They make a great light lunch served with a side salad or an impressive appetiser for a dinner party or when you’ve got friends over for drinks. You can even prep them earlier in the day then just pop them in the oven to cook when you’re ready to serve them which is always helpful!
So over to the recipe!
- 12 – 16 mini capsicums
- 250g ricotta
- Juice of a lemon
- 3tbs fresh sage
- 2tbs fresh basil
- Salt and pepper
- 1/4 cup bread crumbs (I use panko)
- Olive oil
- Preheat oven to 200C and line a baking tray
- Cut a small wedge out of the mini capsicums and remove the seeds and membrane
- In a small bowl combine the ricotta and lemon juice
- Finely chop the sage and basil and fold through the ricotta then season with salt and pepper
- Spoon the ricotta mixture inside the capsicums then sprinkle with the bread crumbs
- Place on the lined tray and lightly drizzle with oil then bake for 20-25 minutes until the bread crumbs start to turn golden and the peppers start to char
- Serve immediately and enjoy!
The slight crunch of the breadcrumbs on the top add a delicious textural element to these mini peppers, making them just that bit more tasty in my books! I love how sweet the capsicums get when you bake them, making these just the perfect little bite sized treat in my books!
What have you been cooking recently? Fancy some ricotta stuffed mini capsicums?
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