Cherry Bomb Peppers Recipe

Make the Pistou

In a food processor, combine the basil, garlic, olive oil, pine nuts, salt, and black pepper. Blend until smooth and set aside.

Prepare the Ricotta Filling

In a bowl, mix the ricotta cheese with half of the pistou until well combined. Adjust seasoning to taste.

Pickle the Peppers

In a saucepan, bring equal parts water and vinegar to a boil. Submerge the cherry bomb peppers for 2-3 minutes until slightly softened. Remove and let cool.

Stuff the Peppers

Carefully slice the tops off the cooled cherry bomb peppers and remove seeds. Stuff each pepper with the ricotta mixture.

Confit the Peppers

In a baking dish, drizzle olive oil and place the stuffed peppers upright. Bake at 300°F (150°C) for 30-40 minutes until warmed through and slightly golden.