Stuffed Cherry Peppers

Serves 4-6 as a starter



One 16 oz jar hot & sweet cherry peppers
4 oz goat cheese, at room temperature
3 tbsp ricotta cheese, at room temperature
2 tbsp basil, chopped
1 tbsp parsley, chopped
1 tsp mint, chopped
1/2 lemon, juiced
salt & pepper to taste

Step 1:


Mix the cheeses, herbs, lemon juice, salt and pepper in a small bowl.

Step 2:


Rinse the cherry peppers, removing any seeds if needed. Set upside down on a paper towel to drain.

Step 3:

Using a baby spoon, espresso spoon, or butter knife, fill each pepper with the cheese mixture. Can be served immediately, or kept in the fridge until ready to serve. If desired, drizzle with extra virgin olive oil and garnish with fresh basil to serve.


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