When it comes to entertaining, these stuffed mini peppers are the perfect appetizer. These little mini pepper appetizers are stuffed with an Italian-style cheese mixture that’s creamy, and delicious! Serve as party snacks or finger foods at your next get together!
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Recipe Summary
This recipe is very easy to make. You simply create the flavorful cheese mixture which I outline below, and fill the halved mini sweet peppers.
For this version, these peppers are served raw, so there’s no baking or roasting involved. Although feel free to do so if you want!
Ingredients
Here are the ingredients for what you need to make these adorable stuffed mini peppers.
- Sweet mini peppers. I buy the bags that have the various colors.
- Whole milk ricotta cheese.
- Grated Romano cheese. You can also use Parmesan.
- Garlic powder or 1/2 a clove of garlic -finely minced.
- Fresh basil leaves. This is optional.
- Extra virgin olive oil.
Step by Step Instructions
Here are the steps for how to make these colorful and festive party appetizers.
Step 1. First start by making the cheese mixture. In a medium bowl, add the ricotta, Romano cheese, olive oil, basil, and the garlic. Mix until it is all well blended.
Step 2. Take your sweet peppers and slice down the middle lengthwise. Remove the seeds and fleshy inside.
Step 3. Using a small spoon or a piping bag, fill each of mini peppers. Make sure to wipe off any cheese mixture that got onto the sides of the peppers.
Step 4. Place your peppers on a serving tray and enjoy!
PRO TIP: If you don’t want to serve them as “finger foods”, then provide a fork and knife and plates so guests can cut their peppers for eating.
Recipe Video
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Recipe Tips & Modifications
There are lots of various methods for making and creating stuffed mini peppers. Here are some additional ideas you can try.
- Add a mixture of your favorite herb combinations.
- Roast the peppers in the oven at 350F for 15-20 minutes.
- Instead of Romano and ricotta, try other types of cheeses such as gorgonzola, brie, goat cheese, etc. Just make sure it’s a soft cheese, not hard.
Storage Tips
You can easily make these stuffed mini peppers recipe ahead of time. Simply store in the fridge in an air tight container. Remove 15 minutes before serving to allow them to get to room temperature.
Additional Appetizer Recipes
For a full list of Italian appetizers here. Otherwise, check out these below!
Antipasto salad is convenient for parties.
Garlic roasted pecans is a delicious party treat.
Fried mushrooms are a great appetizer that is full of flavor!
Recipe Card
Stuffed Mini Peppers With Ricotta
Ingredients
- 1 lb Sweet mini peppers approx. 18 peppers
- 2 Tbsp Whole milk ricotta cheese
- 3 Tbsp Grated Romano cheese or Parmesan
- 1/4 tsp Garlic powder or 1/2 clove minced.
- 1/8 cup Fresh basil leaves chopped. Optional.
- 1.5 Tbsp Extra virgin olive oil
Instructions
- First start by making the cheese mixture. In a medium bowl, add the ricotta, Romano cheese, olive oil, basil, and the garlic. Mix until it is all well blended.
- Take your sweet peppers and slice down the middle lengthwise. Remove the seeds and fleshy inside.
- Using a small spoon or a piping bag, fill each of mini peppers.
- PRO TIP: Make sure to wipe off any cheese mixture that got onto the sides of the peppers.
- Place your peppers on a serving tray and enjoy!
Video
Notes
- If you don’t want to serve them as “finger foods”, then provide a fork and knife and plates so guests can cut their peppers for eating.
- Get creative and try a mix of other herbs or cheeses. See post for details.
- Adjust quantities as needed as much depends on the quantity and size of the peppers.
Nutrition
I hope you’ve enjoyed this recipe! If you’ve tried it and made any changes to make it your own (or kept it all the same), let me know in the comments below!
Liz
