Ricotta Bacon Stuffed Mini Peppers

These ricotta bacon stuffed mini peppers make a colorful delicious appetizer to serve at your next gathering! Perfect for serving during a football game or at your next get together! 

The savory taste of turkey bacon with creamy ricotta, fresh herbs, and a variety of cheese pairs so well with the sweetness of mini bell peppers. They are surprisingly filling and a serving size is a generous amount of food! That is why I gave the counts for 2 Servings as well as 4 Servings.

Besides some prep work, the recipe comes together pretty easily. First, you need to slice the peppers in half lengthwise and remove the seeds and membrane. I removed the tops, but it isn't necessary. 

You can also cut the tops off, remove the seeds and membrane, and then stuff the peppers whole with the filling. If you decide to do it this way, set the filled peppers in muffin tins standing upright so the filling doesn't spill out.

Next, make the filling by combining all of the ingredients in a medium sized bowl. Then portion out the filling on the prepared peppers.

Bake the peppers for about 20 min or until ricotta is set.

That's all there is to it! Stuff, bake, and serve these creamy, tasty, bites to your guests or save them all for yourself! Enjoy!

Ricotta and Bacon Stuffed Mini Peppers

1 pound assorted mini peppers, about 18 mini peppers (6 Greens)
2/3 cup part skim ricotta cheese (2/3 Lean)
1 egg, beaten (1/3 Lean)
1/2 cup reduced fat mozzarella cheese, shredded (1/2 Lean)
1/4 cup freshly grated parmesan cheese (4 Condiments)
4 slices turkey bacon (1/2 Lean)
2 tbsp fresh basil chopped (1/4 Condiment)
2 tbsp fresh parsley, chopped (1/2 Condiment)
1/4 tsp salt ~optional (1 Condiment)
1/8 tsp black pepper (1/4 Condiment)

Preheat oven to 350 degrees. Cook turkey bacon and chop into very small pieces. Set aside. Cut peppers in half lengthwise, removing seeds and ribs. Place on a baking sheet and set aside.

In a medium bowl, combine ricotta, egg, mozzarella cheese, parmesan cheese, turkey bacon, basil, parsley, salt and pepper. Fill peppers with the cheese mixture. Bake for 18 to 20 min or until ricotta is set and cheese is melted.

Makes 2 Servings
Each serving provides
1 Lean, 3 Greens, and 3 Condiments (about 18 pepper halves)
Makes 4 Servings
Each serving provides
1/2 Lean, 1 1/2 Greens, and 1 1/2 Condiments (about 9 pepper halves)

*I used 18 whole mini peppers/36 pepper halves (1 lb total weight) for the entire recipe, so 18 pepper halves per serving The amount of peppers per serving will vary depending on weight.

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