6.20.2013

Roasted Peppers Stuffed with Cheese and Herbs


Roasted peppers stuffed with cheese and herbs are colorful and surprisingly light with every bite.  So creamy and delicious, they practically yell out - its summer!


We love eating roasted red peppers all summer long.  In fact, we love eating them all year long, but when they are stuffed with a light blend of cheeses and fresh herbs, they turn into these adorable bite-size summer appetizers for you to serve.  A simple recipe to stuffing them; the filling is made with a fresh blend of ricotta cheese, some parmigiano-reggiano and romano cheeses, fresh parsley, basil and some seasonings.

And, the best part is, they're only 50 calories per serving!  No need to use a fork with these little peppers.  Served chilled, the flavors combining the sweetness from the peppers with the creamy cheese filling is what surprises you, and gives you that "taste of summer" in every bite. YUMMY!


These only need a few minutes to prepare, you can quickly serve them as finger food appetizer, or serve as part of an Italian antipasto platter with olives, cheeses, cured meats and baquette.

You can also try our recipe for Roasted Bell Peppers using your oven or grill, and enjoy them all summer long.  The jarred roasted peppers will work fine too, you can find them at any local supermarket.  We prefer making our own, but if you are short for time, the jarred roasted peppers will work best.  


My neighbor Eileen is a gourmet cook and a genius when it comes to whipping up quick and easy appetizers like this one.  She passed this recipe to me, so as always, I like passing a good one to you!  Enjoy!


Roasted Peppers Stuffed with Cheese and Herbs

  • 2 roasted red bell peppers 
  • 6 ounces Part-Skim Ricotta cheese
  • 1 Tbsp. grated Parmigiano-Reggiano cheese
  • 1/2 Tbsp. grated Percorino Romano cheese
  • 4 fresh basil leaves -chopped
  • 2 sprigs fresh chopped parsley
  • garlic powder
  • salt and fresh cracked black pepper

Using a few paper towels to pat dry each pepper on both sides.
Slice roasted peppers lengthwise. Then again in half, about 2 to 3 inches in length.

In a small mixing bowl, mix all the remaining ingredients together.
Add salt, garlic powder and fresh black pepper to taste.

Using a teaspoon, place a small amount of cheese mixture in the center of each pepper.
Gently roll, as best as you can, don't worry if it doesn't roll entirely.
Place them onto a serving platter. Cover with clear wrap.
Refrigerate for 1 to 2 hours before serving. 
Garnish with extra sprigs of parsley.  Serve them chilled.

Yields: 12 to 16





 
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