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Ricotta Stuffed Sweet Baby Peppers-Vegetarian Version

Ricotta Stuffed Sweet Baby Peppers-Vegetarian Version

Without pancetta or prosciutto, these small treats are still very yummy, with some balsamic glaze drizzling on top. Everyone wants some extra ones.













Trans-fat Free, High Fiber


1 ½ tablespoons olive oil
or canola oil
1 each onions
¾ cup ricotta cheese
½ cup Parmesan cheese
½ cup peas, frozen
salt and black pepper
to taste
24 each sweet bell peppers
baby, about 2 1/2 inch long, or as needed
Balsamic Glaze


Put the rack in the center of the oven and preheat to 350℉ (180℃).

Coat a baking sheet with cooking spray and set aside.

In a medium skillet, heat the oil over medium-high heat.

Stir in the onion and cook until translucent and soft, 4 to 6 minutes.

Set aside and let cool for 10 minutes.

In a medium bowl, mix together the onion, cheeses, and peas.

Season with salt and pepper, to taste.

Cut ½-inch from the stem-end of the peppers with a paring knife.

Remove the seeds and veins.

Using a small dessert spoon, fill each pepper with the ricotta mixture.

Arrange the stuffed baby peppers on the prepared baking sheet and bake for about 16 minutes until the peppers begin to soften.

Remove from the oven and let cool for 5 to 6 minutes.

Serve warm with some balsamic glaze drizzling on top.


* not incl. in nutrient facts



over 7 years

This version is without prosciutto, but with some balsamic glaze drizzled on top before serving. I loved the cheeses, onion and green peas mixture, also I added several crushed garlic into the sauteed onion; and these stuffed peppers came out creamy, smooth and full of flaovr. The balsamic glaze added extra sourness and sweetness, which was perfect with these stuffed peppers. The recipe can be appetizer, side dish or a delicious snack.

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Nutrition Facts

Serving Size 1184g (41.8 oz)
Amount per Serving
Calories 44928% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 234mg 10%
Total Carbohydrate 25g 25%
Dietary Fiber 11g 42%
Sugars g
Protein 38g
Vitamin A 48% Vitamin C 3417%
Calcium 32% Iron 30%
* based on a 2,000 calorie diet How is this calculated?


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