Wednesday, September 28, 2011

Ricotta Stuffed Hot Peppers

A couple weeks ago we went to the Garlic Festival. This is always so fun. The food is always super good. We always have to try a little of everything..well we've never tried the garlic sprinkles on ice cream, but I must draw the line somewhere ;) This year one of the booths had a spicy stuffed pepper that was so yummy I HAD to try to recreate it. And I did! I used Hungarian wax peppers which are moderately spicy. Though I think that may be an "average" because some were only a little spicy and some made we want to rip my tongue off. But the spice went away and I was happy with the result! Feel free to use a less spicy pepper. It would be good in banana peppers too. Though I have to say, I decided to leave the seeds in to make them spicier, I won't be doing that next time. It worked well for the ones that were only a little spicy but made the more spicy ones a little hard to handle. But whatever pepper you decide to use, make these, soon!

8 Hungarian wax peppers, organic if you can find it, I couldn't
8 oz ricotta, organic
1/4 cup shredded parm, organic
1 cup shredded mozzarella, organic
1/2 ts ground pepper
4 cloves organic garlic, minced
1/2 ts sea salt

Preheat the oven to 400 degrees. Mix together everything but the peppers in a medium bowl. Cut the end off the peppers at an angle to release the seeds and membrane, like this:

Pull gently on the stem so it lifts out the seeds. Hopefully it looks like this: (If not, just scrape the seeds out)
There are a couple ways you can get the filling in. You can use a butter knife and push it down in until it's full.
You could also use a zip lock bag, fill with mixture, seal, and cut a corner off , squeeze down in. Either way, it should look like this when you're done:
Place them all in a baking dish and bake for 30 minutes at 400 degrees.

1 comment:

  1. This is a recipe that I grew up with, right down to the Hungarian wax pepper!


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