Ricotta Stuffed Banana Peppers
Ingredients
1 cup ricotta cheese (8 ounces)
1 cup cream cheese, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
4 large banana peppers
4 small poblano chilies
Extra-virgin olive oil, for rubbing
Directions
-
In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.
-
Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds. Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with olive oil.
-
Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes. Transfer the peppers to plates and serve.
Related Posts:
33°F; Cloudy










Comments
2 Responses to “Ricotta Stuffed Banana Peppers”Trackbacks
Check out what others are saying about this post...[...] This post was mentioned on Twitter by Tee Riddle, Tee Riddle and Tee Riddle, Tee Riddle. Tee Riddle said: New Blog Post: Ricotta Stuffed Banana Peppers: Ingredients 1 cup ricotta cheese (8 ounces) 1 cup cream chees… http://tinyurl.com/yeggqrt [...]
Social comments and analytics for this post…
This post was mentioned on Twitter by TeeRiddle: New Blog Post: Ricotta Stuffed Banana Peppers: Ingredients 1 cup ricotta cheese (8 ounces) 1 cup cream chees… http://tinyurl.com/yeggqrt...