Ohhh baby, have I got a recipe for you today! These stuffed peppers are the stuff that dreams are made of, let me tell you. And trust me, I know a thing or two about dreams (I once dreamt I was a superhero who could control time, but that’s a story for another day).
Ricotta Spinach Stuffed Peppers
Okay, before we get into the nitty-gritty of this recipe, let’s take a moment to appreciate these gorgeous peppers. That vibrant red color, the plump shape just begging to be filled with yummy goodness…I mean, come on. Who wouldn’t want to sink their teeth into these babies?
Now let’s get down to business. Here’s what you’ll need:
- 6 bell peppers (any color will do, but I’m partial to red)
- 1 1/2 cups ricotta cheese
- 1 cup spinach, chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, but recommended if you like a little kick)
- 2 tablespoons olive oil
Now that you’ve got your ingredients all lined up, let’s put them to good use. (And by “good use,” I mean “make some delicious stuffed peppers, obviously.”) Here’s what you need to do:
- Preheat your oven to 375 degrees F.
- Cut off the tops of your bell peppers and remove the seeds and membranes. (Pro tip: If your peppers won’t stand up straight on their own, slice off a little bit of the bottom to create a flat surface.)
- In a large mixing bowl, combine the ricotta cheese, spinach, mozzarella cheese, parmesan cheese, garlic, egg, salt, black pepper, and cayenne pepper (if using). Mix well.
- Using a spoon (or your hands, if you’re feeling fancy), stuff the cheese mixture into each of the peppers until they’re full to the brim.
- Drizzle each pepper with a little bit of olive oil, then place them in a baking dish. Cover the dish with foil.
- Bake for 45 minutes, then remove the foil and bake for an additional 15-20 minutes, until the cheese is golden and bubbly and the peppers are tender.
- Serve hot and enjoy!
Cheese Stuffed Banana Peppers
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Alright, let’s take a break from those beautiful bell peppers for a minute and take a look at these bad boys. These cheese-stuffed banana peppers are the perfect appetizer for any occasion – or just a delicious snack for when you’re feeling a little peckish. Here’s what you’ll need to make ’em:
- 12 banana peppers
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (again, optional but highly recommended)
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
Ready to get started? Here’s what you need to do:
- Preheat your oven to 375 degrees F.
- Cut the stem off each banana pepper and remove the seeds and membranes. (Pro tip: Wear gloves for this part, especially if you have sensitive skin. Banana peppers can be spicy, and you don’t want to end up with burning hands!)
- In a mixing bowl, combine the ricotta cheese, parmesan cheese, salt, black pepper, and cayenne pepper (if using). Mix well.
- Using a spoon (or your hands, if you’re feeling extra brave), stuff each pepper with the cheese mixture until they’re full.
- In a separate bowl, mix the breadcrumbs and olive oil together until the breadcrumbs are coated.
- Dip each pepper in the breadcrumb mixture, making sure they’re coated evenly.
- Place the peppers on a baking sheet and bake for 25-30 minutes, until the cheese is golden and the peppers are tender.
- Remove from the oven and let cool for a few minutes before serving. Enjoy!
Alright, my fellow foodies, that’s it for today. I hope you give these stuffed peppers a try – and if you do, be sure to let me know how they turned out! Until next time, happy cooking!
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