Spinach and Cheese Stuffed Mini Sweet Peppers
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.
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 tasts.
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.