Stuffed Mini Peppers with Ricotta, Pesto and Mozzarella

Sweet mini peppers make convenient bite-sized vessels for a creamy ricotta and pesto filling. Finished with mozzarella and baked until tender, they work well as an appetizer, party snack or vegetable side dish.

Ingredients

• 12 mini sweet peppers
• 1 cup ricotta cheese
• 3 tablespoons basil pesto
• 1 cup shredded mozzarella cheese, divided
• 1 tablespoon grated Parmesan, optional
• Salt and freshly ground black pepper
• Olive oil for the baking dish

Method

1. Heat the oven to 400°F (200°C). Lightly oil a baking dish or lined baking sheet.
2. Slice the peppers lengthwise and remove the seeds and pale inner membranes.
3. Stir together the ricotta, pesto and half of the mozzarella. Add Parmesan if desired, then season lightly with salt and pepper.
4. Spoon the filling into the pepper halves and arrange them cut-side up in the prepared dish.
5. Sprinkle with the remaining mozzarella.
6. Bake for 15 to 20 minutes, until the peppers are tender and the cheese is melted. For a more browned surface, place them briefly under the broiler while watching closely.
7. Let the peppers rest for a few minutes before serving.

Serving and Storage

Serve warm, with extra pesto spooned over the top if desired. The peppers can be assembled several hours ahead and refrigerated before baking. Store cooked leftovers in a covered container in the refrigerator and reheat them in the oven until warmed through.