Stuffed Sweet Peppers Recipe

Prepare peppers

Preheat oven to 400°F (200°C). Wash and dry the mini sweet peppers. Slice each pepper lengthwise in half and remove seeds and membranes. Place pepper halves cut-side up on a rimmed baking sheet lined with parchment.

Brush the outside and inside of each pepper lightly with 2 tbs olive oil and sprinkle evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Set the tray aside while you make the filling.

In a large mixing bowl, combine 6 oz softened cream cheese and 1 cup ricotta. Beat together with a rubber spatula or hand mixer until smooth and slightly airy (about 1–2 minutes).

Stir in 1 cup grated Parmesan and 1 cup shredded mozzarella until evenly incorporated.

In a small sauté pan over medium heat, warm 1 tbs of olive oil (from the reserved oil) and add 1/2 cup finely minced yellow onion. Cook, stirring occasionally, until translucent and fragrant, about 4–5 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant; remove from heat and let cool slightly.

Fold the cooled onion and garlic into the cheese mixture along with 2 tbs chopped fresh parsley, 1 tbs chopped fresh basil, 1 tsp lemon zest, and 1/4 tsp red pepper flakes. Mix thoroughly so the aromatics are evenly distributed.

Add 1 lightly beaten egg, 1/2 cup panko breadcrumbs, and 1 tsp Dijon mustard to the cheese-aromatic mixture. Fold until combined; the mixture should hold together and be scoopable. If too loose, add up to 2 tbs more panko; if too dry, add 1–2 tbs ricotta or a splash of milk.

Using a small spoon or a piping bag fitted with a wide tip, fill each pepper half with the cheese mixture, mounding slightly but not overfilling. Arrange filled peppers evenly on the prepared baking sheet.

Sprinkle the tops lightly with a pinch additional grated Parmesan if desired. Bake in the preheated 400°F (200°C) oven for 12–15 minutes, until filling is set, cheeses are melted, and pepper edges begin to brown.

For a golden top, switch oven to broil for 1–2 minutes, watching closely to avoid burning.

Remove peppers from the oven and let rest 3 minutes. Sprinkle 2 tbs toasted pine nuts or chopped walnuts over the peppers, then garnish with 2 tbs microgreens or chopped chives. Serve warm or at room temperature as a happy-hour appetizer.