Four Cheese Stuffed Mini Peppers

• 24 mini sweet peppers, tops cut off and seeds removed
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• 1/4 cup feta cheese, crumbled
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt, to taste
• Black pepper, to taste
• 1/4 cup marinara sauce
• 1 tablespoon olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix ricotta, mozzarella, parmesan, feta, garlic, parsley, oregano, salt, and pepper until well combined.
3. 3 Carefully stuff each mini pepper with the cheese mixture.
4. 4 Arrange the stuffed peppers in a baking dish.
5. 5 Brush the tops of the peppers with olive oil and drizzle marinara sauce over them.
6. 6 Bake for 20 minutes, or until peppers are tender and cheese is bubbly.
7. 7 Remove from oven and let cool for 5 minutes before serving.

Nutrition

Tips

• For extra flavor, roast the peppers for an additional 5 minutes under the broiler.
• These can be made ahead and refrigerated for up to 2 hours before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with additional marinara sauce for dipping.
• Pair with a crisp white wine or a sparkling water with lemon.

FAQ