Ricotta and goat's cheese stuffed baby peppers
This rich recipe with goat’s cheese makes a great starter that’s ready in 15 minutes.
Reduced-fat ricotta cheese
Soft goat's cheese
1 clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
2 tbs, finely chopped
Always Fresh Pepper, Baby, Sweet Roasted
290 g, drained
- Process ricotta, goat’s cheese, garlic and rind in a food processor until smooth. Stir in basil.
- Spoon cheese mixture into a snap-lock bag. Snip off 1 corner and pipe cheese mixture into peppers. Serve drizzled with oil and juice.
TIP: You can use oregano, marjoram, chives or parsley instead of basil.