stuffed capperino cherry pepper bites

Ingredients

• 12–16 Capperino Cherry Peppers with tops, ribs (white pithy part) and seeds removed

• 1 cup whole milk ricotta cheese

• 2 tbsp fresh herbs finely chopped, such as parsley or basil

• ¼ cup grated Parmesan cheese

• 1–2 tbsp olive oil, divided

• ¼ tsp salt

• ¼ tsp black pepper

In a bowl mix the ricotta, chopped herbs, 2 tbsp of the parmesan, salt and pepper.

Stuff the peppers with the mixture, sprinkle the remaining Parmesan on top, and drizzle lightly with olive oil.

Roast at 375°F for 15–20 minutes. Peppers should be softened with lightly browned tops.

Finish with a final drizzle of olive oil - enjoy!