The Easy Appetizer Cookbook: No-Fuss Recipes For Any Occasion by Sarah Walker Caron

Author:Sarah Walker Caron [Caron, Sarah Walker]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2019-10-14T18:30:00+00:00

STUFFED MINI SWEET PEPPERS WITH WHIPPED FETA

SERVES 8 PREP TIME: 15 MINUTES

5 INGREDIENTS | 30 MINUTES | GLUTEN-FREE | MAKE AHEAD | NUT-FREE | ONE POT | VEGETARIAN

Creamy whipped feta and crisp mini sweet peppers are delightful together in this easy make-ahead recipe. Don’t remove the sweet pepper stems. Instead, try to slice through them—they make an easy grabbing point for guests.

2 ounces feta cheese, crumbled

3 tablespoons ricotta

1 tablespoon extra-virgin olive oil

¼ teaspoon freshly ground black pepper

16 mini sweet peppers, halved and seeded

2 tablespoons minced fresh parsley

1.In the bowl of a food processor, combine the feta, ricotta, olive oil, and black pepper. Process for about 2 minutes, or until smooth.

2.Arrange the mini sweet peppers on a platter. Spoon a little of the whipped feta into the cavities of each.

3.Sprinkle with parsley.

VARIATION TIP: Change up the garnish, if desired. For instance, these peppers could also be served with a pinch of grated lemon zest and fresh thyme. Or top them with crispy frizzled onions for a texture difference. You could also finely chop some carrot and cucumber and sprinkle them on top. For a pretty presentation, mix up the toppings between the sweet peppers.

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