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.
Ingredients:
- 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
Directions:
- In a medium bowl, whip ricotta, yogurt, and garlic until very smooth.
- Fold in the tapenade, adding salt and pepper to taste.
- Stuff the pepper halves with the ricotta mixture.
- Broil for 4-5 minutes or until cheese is bubbly. Skip this step if serving at room temp.
- Top with fresh chopped parsley.
