Herb and ricotta baked chillies
Herb and ricotta baked chillies combine the heat of red hot chili peppers with creamy ricotta, shallots, and parsley. This simple dish is baked until the peppers are tender and the filling is golden, making it a flavorful starter or appetizer.
Cook time 40 min
Prep time 10 min
Ingredients:
2 red hot chili peppers1 cup ricotta cheese
1 shallot
1 tsp fresh parsley
salt & pepper to taste
1 short spray cooking spray oil
1 tbsp vinegar
2 tbsp olive oil
Herb and ricotta baked chillies are a delightful appetizer that combines the heat of red hot chili peppers with the creamy goodness of ricotta cheese. This dish is enhanced with aromatic fresh parsley and a touch of shallot, creating a perfect balance of spice and flavor. Simple to prepare, these stuffed chillies are sure to impress your guests and provide a flavorful start to any meal.
Instructions:
- Preheat your oven to 375°F (190°C).
- Lightly spray a baking dish with cooking spray oil.
- Wash the chili peppers thoroughly.
- Carefully slice each chili pepper in half lengthwise and remove the seeds and membranes. Set them aside.
- In a mixing bowl, combine the ricotta cheese, finely chopped shallot, and fresh parsley.
- Season the mixture with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
- Spoon the ricotta mixture into the cavities of each halved chili pepper, evenly distributing the filling among them.
- In a small bowl, whisk together the vinegar and olive oil until emulsified. Season with a pinch of salt and pepper to taste.
- Place the stuffed chili peppers into the prepared baking dish.
- Drizzle each stuffed pepper with a small amount of the vinaigrette mixture.
- Bake in the preheated oven for about 20-25 minutes or until the chili peppers are tender and the ricotta filling is slightly golden on top.
- Once baked, remove them from the oven and let them cool slightly before serving.
- Optionally, drizzle with a little more vinaigrette before serving for an extra burst of flavor.
Once baked and slightly charred, the herb and ricotta baked chillies offer a harmonious blend of spicy and creamy textures, with the parsley adding an herbaceous note to the dish. Whether enjoyed as an appetizer or a tasty snack, these stuffed chillies are a memorable and satisfying treat.
Herb and ricotta baked chillies FAQ:
Bake the stuffed chili peppers in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the peppers are tender and the ricotta filling is slightly golden on top.
Chili peppers are done when they are tender to the fork and the ricotta filling is slightly golden. You may also check that the edges of the peppers are soft without being overly mushy.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
You can substitute ricotta cheese with cottage cheese, cream cheese, or mascarpone for a similar creamy texture, though the flavor may vary slightly.
A small baking dish measuring about 8x8 inches or a similar size should work well for holding the stuffed chili peppers comfortably without overcrowding.
Cooking Tips:
- Choose fresh, firm chili peppers to ensure they hold their shape during baking.
- For a milder version, you can use bell peppers instead of hot chili peppers.
- To make stuffing the chillies easier, use a spoon or small spatula to evenly distribute the ricotta mixture.
- Pre-cook the shallot by sautéing it in a bit of olive oil until translucent to bring out a sweeter flavor.
- Season the ricotta mixture well with salt and pepper to enhance the overall flavor of the dish.
- Ensure the chillies are well-coated with cooking spray oil to prevent them from sticking to the baking sheet.
- Garnish with extra fresh parsley or a drizzle of balsamic vinegar reduction for added flavor and presentation.
Nutrition Facts
4 ServingsCalories 90kcal
Protein 7g
Carbohydrates 6g
Fiber 0.58g
Sugar 1.99g
Fat 11g
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