...and de-seeded them. Easy cheesy.
Now for the mixture...I wanted Italian-ish pepper poppers so I sauteed up some pancetta (Italian sausage would be yummy too), 1/3 cup of finely chopped onion & 2 cloves of garlic (minced).
In a small bowl I mixed 1 1/4 cup ricotta, 1/2 cup each of fresh grated parmesan and mozzarella with 1/2 tsp each of salt and pepper, 1 tsp italian seasoning, 1/4 tsp crushed red pepper for a little kick, and 1/8 tsp of nutmeg.
Then I added the onion, garlic, & pancetta mixture....
...put it in my ghetto piping bag, and started filling the peppers.
Here they are ready to go. Next go round I'll make a little foil roll to lean the peppers on to tilt them upward as the baking process melts some of the cheese out.
Bake at 350° for 18 minutes and enjoy!! This recipe makes about 30-35 little peppers.
|Sorry, I was in a dark spot and have yet to gain any photo editing skills so all my pics are SOOC.|