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.
Prep Time 25 minutes
Total Time 25 minutes
- 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