Miniature sweet peppers weren’t really sold anywhere a couple of years ago. Suddenly they’re everywhere. They have a little bit more of a bit to them than their name suggests, but they are far from hot. They are also adorable, perfect for little snacks and appetizers.
Tiny Sweet Peppers Stuffed with Cheese
- 1 package of Miniature Sweet Peppers
- Enough nonfat or low-fat Ricotta cheese to fill the peppers (about 1/2 cup)
- 1/4 cup shredded Parmesan cheese
- Good salt – right now I prefer the smoked sea salt grinder from Trader Joe’s but use whatever you can find
- The smallest leaves from a sprig of fresh basil
- The only thing that’s a little bit difficult about this recipe is that you have to cut a hole in the peppers with a paring knife. Just be careful, and use a good knife, and everything will be fine. After the hole is cut, all you have to do is shove the cheese in there, throw it under the broiler until it starts to brown (about 8 minutes) top it with whatever garnish excites you. I used some good salt and some fresh basil, but there are a million other options. A little bit of smoked sausage or Spanish chorizo would be nice, or perhaps a slice of pineapple. Whatever you can imagine.
Stuffing the peppers with the cheeses
Another photo of one of the peppers close-up.