Italian Herb and Cheese Stuffed Mini Peppers

These delightful mini peppers are stuffed with a creamy mixture of ricotta and mozzarella cheeses, infused with fresh Italian herbs like basil and oregano. Baked until golden, they offer a perfect balance of creamy and crunchy textures. This snack is not only delicious but also meets dietary needs by being vegetarian and gluten-free.

Ingredients:

• 12 mini sweet peppers
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the mini peppers in half lengthwise and remove the seeds.
3. In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, basil, oregano, garlic, salt, and pepper. Mix well until smooth.
4. Stuff each pepper half with the cheese mixture, pressing gently to fill them completely.
5. Place the stuffed peppers on a baking sheet and drizzle with olive oil. If desired, sprinkle red pepper flakes on top for a bit of heat.
6. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is golden and bubbly.
7. Remove from the oven and let cool slightly before serving.