The best way to enjoy mini bell peppers it to showcase them with a delicious stuffing. These adorable tri-colored bell peppers set the stage for a yummy appetizer. I fill them with a mixture of ricotta cheese and Pecorino Romano along with fresh sage, kale and pancetta. Then I top them off with a drizzle of homemade basil oil to complete the show. They are adorable and delicious!
A tip to keep them upright while baking, so the stuffing does not fall out, is to use a mini muffin pan to hold them in. Then I use a small amount of ricotta cheese as a base to keep them standing on the plate when I serve them. I also drizzle them with a little bit of homemade basil oil, which really puts them over the top. The basil oil is also wonderful served in a salad with arugula, heirloom tomatoes and burrata cheese.
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1 Tbsp extra virgin olive oil
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12 mini bell peppers (multi colors if available)
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1 small shallot, finely diced
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2 oz chopped pancetta
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1 Tbsp finely chopped sage leaves
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1 1/2 cups chopped kale
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3/4 cup ricotta cheese
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1/4 cup + 1 tsp. Pecorino Romano cheese, grated (separated)
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salt and freshly ground pepper
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vegetable cooking spray
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basil oil (optional) recipe to follow
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1Preheat oven to 350°. Prepare peppers by cutting off the top stem and using a small tasting spoon to remove the seeds and veins. Spray a mini muffin pan with vegetable cooking spray and set aside.
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2Heat oil in a medium sauté pan. Add pancetta and fry about 4 minutes until crisp. Remove with a slotted spoon and drain on paper towels. Add shallots to pan and sauté about 2 minutes until soft and starting to turn golden. Add chopped kale and sage. Stir and cook until kale is wilted, then remove from pan.
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3In a small bowl, mix ricotta and 1/4 cup Pecorino cheese. Season with salt and pepper to taste. Add kale mixture and pancetta to cheeses. Mix together.
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4Using the small tasting spoon, fill the peppers with the vegetable cheese mixture slightly above the top opening. Sprinkle 1 tsp. Pecorino on top of the prepared peppers. Bake for 18 minutes or until the peppers are tender and the tops are golden. Cool for 5 minutes and serve with a drizzle of basil oil if desired.
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1Line a strainer with a double thickness of damp cheesecloth and place it over a bowl. Have ready a colander and a bowl of ice water. Bring a medium pot of water to a boil. Stir in 1 packed cup basil leaves and cook until bright green, about 10 seconds. Drain the basil in the colander and transfer to the ice water to cool. Squeeze out excess water, and pat dry with paper towels.
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2In a blender, purée the basil with the 3/4 cup canola or vegetable oil until smooth. Pour into the lined strainer and let sit, undisturbed, until the oil is completely strained, about 30 minutes. (The oil will keep refrigerated for up to 1 week)
(Printable recipe can be found in my recipe index under Appetizers)