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5 from 1 vote

Cream Cheese & Ricotta Stuffed Piquante Peppers

This recipe for Cream Cheese & Ricotta Stuffed Piquante Peppers makes a sweet & spicy dish that is perfect as a part of a antipasti spread or picnic basket treat.  It's a delicious simple recipe that's a real crowd-pleaser.
Course Appetiser
Cuisine American
Keyword peppadew peppers, Ricotta Stuffed Piquante Peppers, stuffed peppers recipes
Prep Time 25 minutes
Total Time 25 minutes
Servings 25
Calories 31kcal
Author Erren


  • 25-30 jarred Piquante peppers
  • 4 oz soft cream cheese room temperature
  • 2 oz Ricotta cheese
  • 1-2 tablespoons the oil from the jarred peppers
  • salt and pepper to taste
  • chopped basil


  • In a bowl, combine cream cheese and Ricotta cheese, stirring until evenly incorporated.
  • Add the oil from the jarred peppers as needed, 1 tablespoon at a time, to thin out filling if necessary. (The filling should be the consistency of whipped cream cheese).
  • Season to taste with salt and pepper.
  • Fill each Piquante with about 1/2 teaspoon of filling (depending on the size of the pepper).
  • If needed, with clean hands, press the filling into the pepper with your fingers.
  • Serve immediately or refrigerate for up to 2 hours; let come to room temperature for 15 minutes prior to serving.
  • Sprinkle with chopped basil before serving.


Calories: 31kcal | Carbohydrates: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 71mg | Potassium: 8mg | Vitamin A: 270IU | Vitamin C: 12mg | Calcium: 9mg | Iron: 0.4mg