Try these peppers for a sophisticated yet simple nibble at your next drinks. Photo / Babiche Martens

Stuffed Mini Peppers With Ricotta & Pancetta

These stuffed peppers are inspired by Spanish tapas, so naturally they go down a treat with a good glass of wine

Not only are these stuffed baby peppers pretty in colour, they are quick to create. Allow three per person as they are a little taste sensation. You could use bacon instead of pancetta if you have some on hand.

Makes 20

200g ricotta
2 tsp lemon zest
2 tsp chopped thyme leaves
Salt and pepper
10 mini peppers, halved
10 slices pancetta, halved
Extra thyme leave to sprinkle
Oil to drizzle

1. In a small bowl combine the ricotta, zest, thyme, salt and pepper to taste.

2. Fill each half of the pepper with the mixture, then wrap it in a piece of pancetta. Place in the fridge until ready to cook.

3. Preheat an oven to 180C. Place the peppers on a baking tray, sprinkle with a little extra thyme, drizzle over a little olive oil and bake for 10 minutes.

4. Serve hot.

Share this:
New Zealand Herald

New Zealand Herald

Subscribe to E-Newsletter