Mini peppers stuffed with shallots, ricotta and fresh oregano are a great appetizer to enjoy on an early autumn day.

Recipe Courtesy of the Twists & Zests

Ingredients:

  • 1 c/130 diced shallots
  • 1 tbs/15ml olive oil
  • 2 tbs/3g fresh oregano chopped
  • 2 tsp/ lemon zest
  • 1 c/260g ricotta
  • ¼ tsp salt
  • 1/8 tsp ground pepper
  • ¾ lb/375g snacking/mini peppers

Directions:

  1. Heat broiler. Line 8-9” cake pan with foil.
  2. Wash and dry peppers. Slice tops off and shake out seeds. Use a paring knife if necessary to cut the heaviest portion of the ribs out.
  3. Heat olive oil in a frying pan over medium heat. Add diced shallots and cook until translucent, stirring regularly.
  4. Combine shallots with ricotta, oregano, salt, pepper, and lemon zest. Process briefly with a hand blender or in a standard blender.
  5. Stack peppers in foil lined pan so that the cut tops are facing up. Pipe filling into peppers until just rounded.*
  6. Place under the broiler for 8-10 minutes until ricotta is just browning.
  7. Sprinkle with some oregano leaves and flaky sea salt and serve warm.