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

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:

2 red hot chili peppers
80g
1 cup ricotta cheese
230g
1 shallot
50g
1 tsp fresh parsley
5g
salt & pepper to taste
1 short spray cooking spray oil
0.30g
1 tbsp vinegar
16g
2 tbsp olive oil
27g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
2. Prepare the Baking Dish:
- Lightly spray a baking dish with cooking spray oil.
3. Prepare the Chili Peppers:
- Wash the chili peppers thoroughly.
- Carefully slice each chili pepper in half lengthwise and remove the seeds and membranes. Set them aside.
4. Make the Filling:
- 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.
5. Fill the Chili Peppers:
- Spoon the ricotta mixture into the cavities of each halved chili pepper, evenly distributing the filling among them.
6. Prepare the Vinaigrette:
- In a small bowl, whisk together the vinegar and olive oil until emulsified. Season with a pinch of salt and pepper to taste.
7. Bake:
- Place the stuffed chili peppers into the prepared baking dish.
- Drizzle each stuffed pepper with a small amount of the vinaigrette mixture.
8. Bake in Oven:
- 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.
9. Serve:
- 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 Size100 grams
Energy
Calories 90kcal5%
Protein
Protein 7g5%
Carbohydrates
Carbohydrates 6g2%
Fiber 0.58g2%
Sugar 1.99g2%
Fat
Fat 11g13%
Saturated 3.80g13%
Cholesterol 18mg-
Vitamins
Vitamin A 80ug8%
Choline 12mg2%
Vitamin B1 0.03mg3%
Vitamin B2 0.13mg10%
Vitamin B3 0.32mg2%
Vitamin B6 0.13mg8%
Vitamin B9 16ug4%
Vitamin B12 0.17ug7%
Vitamin C 30mg35%
Vitamin E 0.19mg1%
Vitamin K 24ug20%
Minerals
Calcium, Ca 160mg13%
Copper, Cu 0.05mg6%
Iron, Fe 0.58mg5%
Magnesium, Mg 16mg4%
Phosphorus, P 120mg10%
Potassium, K 170mg5%
Selenium, Se 10ug18%
Sodium, Na 60mg4%
Zinc, Zn 0.86mg8%
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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