Herb and ricotta baked chillies
Discover the delightful flavor combination of Herb and Ricotta Baked Chillies. This easy-to-follow recipe features hot chili peppers stuffed with creamy ricotta cheese, shallots, and fresh parsley. Perfectly seasoned and baked to perfection, these stuffed peppers make a sensational appetizer or side dish. Ready in under 30 minutes!
- 15 Mar 2025
- Cook time 40 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
Herb and ricotta baked chillies are a delightful appetizer that combines the heat of red hot chili peppers with the creamy goodness of ricotta cheese. This dish is enhanced with aromatic fresh parsley and a touch of shallot, creating a perfect balance of spice and flavor. Simple to prepare, these stuffed chillies are sure to impress your guests and provide a flavorful start to any meal.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Lightly spray a baking dish with cooking spray oil.
- Wash the chili peppers thoroughly.
- Carefully slice each chili pepper in half lengthwise and remove the seeds and membranes. Set them aside.
- In a mixing bowl, combine the ricotta cheese, finely chopped shallot, and fresh parsley.
- Season the mixture with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
- Spoon the ricotta mixture into the cavities of each halved chili pepper, evenly distributing the filling among them.
- In a small bowl, whisk together the vinegar and olive oil until emulsified. Season with a pinch of salt and pepper to taste.
- Place the stuffed chili peppers into the prepared baking dish.
- Drizzle each stuffed pepper with a small amount of the vinaigrette mixture.
- Bake in the preheated oven for about 20-25 minutes or until the chili peppers are tender and the ricotta filling is slightly golden on top.
- Once baked, remove them from the oven and let them cool slightly before serving.
- Optionally, drizzle with a little more vinaigrette before serving for an extra burst of flavor.
Tips:
- Choose fresh, firm chili peppers to ensure they hold their shape during baking.
- For a milder version, you can use bell peppers instead of hot chili peppers.
- To make stuffing the chillies easier, use a spoon or small spatula to evenly distribute the ricotta mixture.
- Pre-cook the shallot by sautéing it in a bit of olive oil until translucent to bring out a sweeter flavor.
- Season the ricotta mixture well with salt and pepper to enhance the overall flavor of the dish.
- Ensure the chillies are well-coated with cooking spray oil to prevent them from sticking to the baking sheet.
- Garnish with extra fresh parsley or a drizzle of balsamic vinegar reduction for added flavor and presentation.
Once baked and slightly charred, the herb and ricotta baked chillies offer a harmonious blend of spicy and creamy textures, with the parsley adding an herbaceous note to the dish. Whether enjoyed as an appetizer or a tasty snack, these stuffed chillies are a memorable and satisfying treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 90kcal | 5% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 0.58g | 2% |
| Sugar 1.99g | 2% |
| Fat | |
| Fat 11g | 13% |
| Saturated 3.80g | 13% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 80ug | 8% |
| Choline 12mg | 2% |
| Vitamin B1 0.03mg | 3% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 0.32mg | 2% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 30mg | 35% |
| Vitamin E 0.19mg | 1% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 160mg | 13% |
| Copper, Cu 0.05mg | 6% |
| Iron, Fe 0.58mg | 5% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 170mg | 5% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.86mg | 8% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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