Ricotta Stuffed Banana Peppers


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


  1. In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.
  2. 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.
  3. 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.

1 Comment on Ricotta Stuffed Banana Peppers

  1. Thanks for the recipe Tee. I am running to the store to get the ingredients to make these stuffed peppers for tonight’s Steelers – Ravens game. I am going to mix in a little cooked loose pork sausage along with the cheese stuffing before I stuff them and fry them.

    Sounds like awesome man food.

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