SPINACH AND CHEESE STUFFED MINI SWEET PEPPERS

This recipe works great with mini-sweet or large bell peppers grown in our BC Greenhouses. They make a colourful side dish or a tasty party appetizer. If using larger bell peppers, make sure to double the filling.

INGREDIENTS:

8 mini sweet peppers, multicolored
1/2 cup ricotta cheese
1/2 cup grated cheese (cheddar, mozzarella, etc.)
1/2 cup finely chopped fresh spinach
1/4 cup grated parmesan cheese
Add salt & pepper, or herbs like rosemary to taste.

COOKING INSTRUCTIONS:

Cut off stem ends of peppers, cut in half length-wise and de-seed.

Mix together chesses, spinach and salt/pepper

Spoon the cheese mixture evenly into the pepper halves. Bake in 375 oven for about 20 min. until bubbly.