These little gems are a surprisingly healthy treat that are very more-ish and great for sharing (or NOT sharing if you want them all to yourself!).
I must firstly thank a friend, the lovely Audra, for the inspiration for this recipe. She shared a lovely recipe for roasted piquillo peppers stuffed with goats cheese and spinach, which I changed around a bit (because that's what I do quite often) to suit my own purposes.
I think they're pretty easy to make - certainly not as fiddly as you might think! And they're definitely worth the effort for such a tasty morsel that's full of healthy yumminess - I ate half a quantity for my dinner last night!
The filling makes enough for two batches (as I prefer to use up certain things when I open them where possible, such as ricotta, so that the remains don't waste away in the fridge!), and will keep in the fridge for a couple of days so you can make a second batch fresh when you've eaten the first one! (Or just double up on peppers and make two trays - they are nicest eaten freshly cooked though).
The filling makes enough for two batches (as I prefer to use up certain things when I open them where possible, such as ricotta, so that the remains don't waste away in the fridge!), and will keep in the fridge for a couple of days so you can make a second batch fresh when you've eaten the first one! (Or just double up on peppers and make two trays - they are nicest eaten freshly cooked though).
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| Also delicious served with a selection of mouthwatering antipasti! |
This quantity of peppers serves two, if eating as a light lunch type of thing (nice with some dressed Italian leaves on the side) or as a large side dish. It's also great as party food, and compatible with calorie-counted diets, 5:2, LCHF (all green list food, and you can use extra parmesan and a good drizzle of EVOO to top it off if you like) as well as being Syn free for the Slimming World diet (if you use up your healthy extra A choice for the ricotta cheese and up to 9g finely grated parmesan cheese per portion (this is a lot more than you think, especially if you use a microplane grater!).
207 calories per serving (with weights as below, calories in square brackets).
If making one quantity (with 300g baby peppers and a half quantity of ricotta/spinach mix), then it is 414 calories for the quantity, hence if using 12 baby peppers it is approximately 17 calories per stuffed pepper half.
If making one quantity (with 300g baby peppers and a half quantity of ricotta/spinach mix), then it is 414 calories for the quantity, hence if using 12 baby peppers it is approximately 17 calories per stuffed pepper half.
