The feta and ricotta stuffed peppers are a simple and delicious vegetarian recipe. I love the combination of ricotta, feta, and pepper, so I thought of making some delightful stuffed peppers, which are delicious hot, but even more so cold. Perfect as a main course or appetizer, the feta stuffed peppers are soft and tasty, prepare the cheese cream, stuff the peppers directly raw and go for cooking, in the oven or air fryer!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 6Pieces
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients
- 2 cups ricotta
- 1 cup feta
- 3 peppers
- 3 leaves basil
- 1 clove garlic
- 1 lemon
- to taste oregano
- to taste extra virgin olive oil
Steps
The feta and ricotta stuffed peppers are very simple and quick to prepare, first clean the peppers, cut them in half and remove the stem and seeds.
In a food processor, put the ricotta, feta, basil, a clove of garlic, black pepper, lemon juice, and blend until smooth.
Place the pepper shells on a baking sheet, salt them and stuff them with the ricotta and feta cream, then bake in a preheated oven at 400°F for about 25 minutes or in an air fryer at 355°F for about 20 minutes.
Once cooked, season the feta stuffed peppers with a bit of oregano and a drizzle of raw extra virgin olive oil.
Tips:
The feta and ricotta stuffed peppers can be stored in the fridge for 2/3 days. If you prefer, you can also omit the garlic.
More recipes with peppers HERE
