Ingredients
Scale
- Pepperoni Spices: ¾ tsp.
- black pepper 1 tsp.
- fennel seeds 2 tsp.
- smoked paprika 1 ½ tsp.
- red pepper flakes ½ tsp.
- sea salt 2 tsp.
- garlic powder 1 tsp.
- onion powder Combine all spices in a spice grinder and blend until fine.
- Set aside.
- Ricotta Mixture:
- 1 ½ cups whole milk ricotta 1 tsp.
- lemon juice 1/8 tsp. black pepper 1 Tbsp.
- extra virgin olive oil 1 Tbsp.
- grated parmesan cheese (optional) Salt to taste Mini Bell Peppers: 1 bag (1 lb) mini bell peppers, cut in half lengthwise, seeds and stems removed 1 Tbsp.
- olive oil 1 ½ Tbsp.
- Pepperoni spice (see above) Salt to taste 1 jar Clif Family Solar Grown™ Hot Honey with Cobanero Chili
Instructions
- Preheat oven to 500° F.
- Toss mini sweet bell peppers in a bowl and coat with olive oil, salt and pepperoni spices. Transfer the peppers, skin-side down on a baking tray lined with parchment paper.
- Cook for 10-12 minutes until the peppers have wilted but are not too soft.
- Set aside and allow to cool.
- In a small mixing bowl, combine all ricotta mixture ingredients.
- Whisk to incorporate air into the mixture so the texture is light and fluffy.
- Season with salt to taste. Spoon ricotta mixture into the open cavity of the peppers.
- Repeat until all peppers are filled.
- Sprinkle a pinch of the pepperoni spices over the ricotta followed by a generous drizzle of Clif Family Solar Grown™ Hot Honey with Cobanero Chili on each pepper.
- Serve warm.
- For a Spooky Halloween Twist: Add thin slices of black olives to the finished peppers to make silly ghost faces!