Ricotta Stuffed Peppers

These whipped ricotta stuffed bell peppers are satisfying served warm and bubbly or at room temperature to retain a little crunch from the pepper. To switch it up a little, try swapping the Sicilian Castelvetrano Tapenade for our classic Chopped Olive Tapenade or Muffuletta Olive Salad.

  • 16 oz ricotta
  • 8 oz Greek yogurt
  • 1 clove garlic, minced
  • 2/3 cup Divina Sicilian Castelvetrano Tapenade, drained
  • salt & pepper, to taste
  • 1/2 lb mini bell peppers, sliced in half lengthwise and seeded
  • parsley, chopped, for garnish
  1. In a medium bowl, whip ricotta, yogurt, and garlic until very smooth.
  2. Fold in the tapenade, adding salt and pepper to taste.
  3. Stuff the pepper halves with the ricotta mixture.
  4. Broil for 4-5 minutes or until cheese is bubbly. Skip this step if serving at room temp.
  5. Top with fresh chopped parsley.

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