more tapas

The tasty little ricotta stuffed pepper on the plate above is the recipe we’re going to make today from Peggy’s Tapas Dinner party.

The mini sweet peppers are readily available in most grocery stores, at Trader Joe’s and at Costco.

Stuffed Mini Sweet Peppers

24 mixed mini sweet peppers
8-ounces ricotta cheese
2 tablespoons grated Parmesan cheese
2 tablespoons coarsely chopped toasted pine nuts
5 thick slices hot salami, finely chopped
2 tablespoons finely chopped fresh oregano
1/2 teaspoon red pepper flakes or 1 teaspoon Sriracha sauce

Preheat oven to 400 degrees.

Carefully cut tops from the peppers; reserve tops. Scoop out and discard the seeds and membranes.

Combine the ricotta, Parmesan, pine nuts, salami, oregano, and red pepper flakes in a medium bowl. Either spoon the filling into a piping bag fitted with a 1/2-inch plain tip or just use a small spoon to stuff the peppers with the mixture.

Replace the tops and arrange the stuffed peppers, in a single layer, in an oiled shallow baking pan.

Roast for about 20 mutes or until peppers are tender and begin to blister. Serve hot or at room temperature.

Makes 24