Cream Cheese Ricotta Stuffed Piquante Peppers Recipes

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CREAM CHEESE & RICOTTA STUFFED PIQUANTE PEPPERS



Cream Cheese & Ricotta Stuffed Piquante Peppers image

These cream cheese and ricotta stuffed piquante peppers will become the star of any antipasti spread.

Provided by Erren Hart

Categories     Appetiser

Time 25m

Number Of Ingredients 6

25-30 jarred Piquante peppers
4 oz soft cream cheese (room temperature)
2 oz Ricotta cheese
1-2 tablespoons the oil from the jarred peppers
salt and pepper (to taste)
chopped basil

Steps:

  • In a bowl, combine cream cheese and Ricotta cheese, stirring until evenly incorporated.
  • Add the oil from the jarred peppers as needed, 1 tablespoon at a time, to thin out filling if necessary. (The filling should be the consistency of whipped cream cheese).
  • Season to taste with salt and pepper.
  • Fill each Piquante with about 1/2 teaspoon of filling (depending on the size of the pepper).
  • If needed, with clean hands, press the filling into the pepper with your fingers.
  • Serve immediately or refrigerate for up to 2 hours; let come to room temperature for 15 minutes prior to serving.
  • Sprinkle with chopped basil before serving.

Nutrition Facts : Calories 31 kcal, Carbohydrate 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 71 mg, ServingSize 1 serving

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