Stuffed Mini Peppers with Herbed Ricotta
These colorful mini peppers are stuffed with a creamyricotta filling, packed with fresh herbs, and roasted to perfection.
Ingredients
- 6 mini bell peppers halved and deseeded
- ¾ cup ricotta cheese
- 2 tbsp grated Parmesan cheese
- 1 tbsp fresh basil chopped
- 1 tbsp fresh parsley chopped
- ½ tsp garlic powder
- ¼ tsp sea salt
- ¼ tsp black pepper
- ½ tsp lemon zest
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix ricotta, Parmesan, basil, parsley, garlic powder, salt, black pepper, and lemon zest until well combined.
- Spoon the ricotta mixture into each mini pepper half.
- Arrange the stuffed peppers on the baking sheet and drizzle with olive oil.
- Bake for 12-15 minutes or until the peppers are slightly softened.
- Serve warm or at room temperature.
Nutrition
Serving: 2halvesCalories: 45kcalCarbohydrates: 2gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 77mgPotassium: 52mgFiber: 0.3gSugar: 1gVitamin A: 552IUVitamin C: 19mgCalcium: 42mgIron: 0.2mg
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