Recipe for Stuffed Banana Peppers With Ricotta Cheese
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So today, ladies and gentlemen, I give you the opportunity to prove the old age adage of "Don't judge a book by its cover". I know that these Easy Ricotta Stuffed Peppers may not look the best but I can assure you that they are the BOMB!
The first time I ever had ricotta stuffed peppers was in Buffalo, New York. Since I have since moved to Florida, I have had a hard time trying to find these on any menu.
I'm not sure why they are not popular in the South but since I have only found them at a restaurant over 40 minutes away from my house, I decided that I would have to create my own homemade version.
Stuffed peppers or pimientos Rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. The fillings vary from Manchego cheese to chicken or cod in a red sauce; chicken likely being the most popular recipe.
In Buffalo, the stuffed peppers I had were a Hungarian wax pepper stuffed with ricotta and Parmesan cheese. I think these literally took 5 minutes to prepare and then in the oven they went!
When they came out, these stuffed gems were absolutely AMAZING!!!!
So, I decided to get creative with the "plating" as I have been watching way too many cooking shows. I saw this one episode where the chef put a sauce on the plate and then used a spoon, whacked the sauce and created this beautiful splatterer look.
Well...when I attempted the same trick, my plate came out looking like a spattered mess! Since the peppers smelled sooooo good, I didn't want to take the time to re-plate them since I was dying to dig right in. Hence, the messy looking plate!
How to make Easy Ricotta Stuffed Peppers
Step 1:
- Preheat oven to 350. Grease a 9 x 9 baking dish or cover a dish with foil and set aside.
- Divide the peppers in half and remove the seeds.
- Set the halved peppers to the side until you are ready to stuff them.
Step 2:
- In a small bowl, combine egg, ricotta, Parmesan and all spices.
- Take your fresh basil (if you are using fresh basil) and roll the leaves up tightly.
- Using a sharp knife, slice the rolls into thin sections and then repeat counterclockwise.
- Add the fresh basil to the ricotta mixture.
- Spread mixture evenly between peppers and place in the oven for 30 minutes.
- Once the peppers have cooked, turn the oven on broil and broil until cheese begins to turn brown and bubble.
How can you serve these Easy Ricotta Stuffed Peppers
- Serve these peppers with a little marinara sauce and feel free to use my "splatter" technique!
- Serve this as a side or as a main meal.
If you like these Easy Ricotta Stuffed Peppers, you may also enjoy the following:
- Easy Prosciutto Antipasto Salad (Whole30, Keto, Vegan)
- Crispy Slow Cooker Pulled Pork (Whole30, Keto, GF)
- Slow Cooker Beef Brisket (Whole30, Keto)
Description
Hungarian wax or banana peppers can be used to make these easy and delicious vegetarian stuffed peppers. Ricotta cheese, Parmesan and egg make delicious gluten-free, keto stuffed pepper.
- 2 Hungarian wax peppers
- 1 egg, beaten
- 1 cup ricotta cheese
- ¼ cup Parmesan cheese
- 1 tbsp minced garlic
- ¼ cup fresh basil (or 1 tbsp dried basil)
- 2 tsp oregano
- 2 tsp parsley
- 1 tsp salt
- Preheat oven to 350. Line a 9 x 9 baking dish with foil and set aside.
- Divide peppers in half and remove seeds. Set aside
- In a small bowl, combine egg, ricotta, Parmesan and all spices. Spread mixture evenly between peppers and place in the oven for 30 minutes.
- Category: Sides, Main Meal
- Cuisine: Keto, Gluten Free, Vegetarian
Recipe for Stuffed Banana Peppers With Ricotta Cheese
Source: https://mycrashtestlife.com/2019/07/04/ricotta-stuffed-peppers-keto-gluten-free/