Go Back
–+ servings
Cream Cheese & Ricotta Stuffed Piquante Peppers stacked together in a white bowl.

Cream Cheese & Ricotta Stuffed Piquante Peppers

Sweet piquante peppers filled with a creamy blend of cream cheese, ricotta, Parmesan, garlic, lemon zest and fresh herbs.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 24 stuffed peppers
Course: Appetizer, Snack
Cuisine: Italian-Inspired, Mediterranean
Calories: 68
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Stuffed Peppers
  • 24 piquante peppers drained
  • 8 oz cream cheese softened
  • 1 cup whole milk ricotta
  • 0.25 cup Parmesan cheese freshly grated
  • 2 tbsp fresh chives finely chopped
  • 1 tbsp fresh parsley chopped
  • 1 tsp lemon zest
  • 1 clove garlic finely grated
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper freshly ground

Equipment

  • Mixing bowl
  • Rubber spatula
  • Piping bag or zip-top bag
  • Serving platter

Method
 

  1. Drain peppers well and pat dry.
  2. Beat cream cheese and ricotta until smooth.
  3. Mix in Parmesan, herbs, garlic, lemon zest, olive oil, salt and pepper.
  4. Transfer filling to a piping bag.
  5. Pipe filling into each pepper.
  6. Arrange on a platter and chill 20 minutes before serving.
  7. Garnish with chives, black pepper and olive oil.

Nutrition

Calories: 68kcalCarbohydrates: 2gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 16mgSodium: 135mgSugar: 2gVitamin A: 8IUVitamin C: 18mgCalcium: 6mgIron: 1mg

Notes

Can be prepared one day ahead. Store refrigerated up to 4 days. Do not freeze.

Tried this recipe?

Let us know how it was!