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a plate of cream cheese stuffed peppadews with a sprig of basil and a bowl of olives in the background
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4.70 from 23 votes

Cream Cheese & Ricotta Stuffed Piquante Peppers

These cream cheese and ricotta stuffed piquante peppers will become the star of any antipasti spread.
Course Appetiser
Cuisine American
Keyword peppadew peppers, Ricotta Stuffed Piquante Peppers, stuffed peppers recipes
Prep Time 25 minutes
Total Time 25 minutes
Servings 25
Calories 31
Author Erren Hart

Ingredients

  • 25-30 jarred Piquante peppers
  • 4 oz soft cream cheese room temperature
  • 2 oz Ricotta cheese
  • 1-2 tablespoons the oil from the jarred peppers
  • salt and pepper to taste
  • chopped basil
US Customary - Metric

Instructions

  • In a bowl, combine cream cheese and Ricotta cheese, stirring until evenly incorporated.
  • Add the oil from the jarred peppers as needed, 1 tablespoon at a time, to thin out filling if necessary. (The filling should be the consistency of whipped cream cheese).
  • Season to taste with salt and pepper.
  • Fill each Piquante with about 1/2 teaspoon of filling (depending on the size of the pepper).
  • If needed, with clean hands, press the filling into the pepper with your fingers.
  • Serve immediately or refrigerate for up to 2 hours; let come to room temperature for 15 minutes prior to serving.
  • Sprinkle with chopped basil before serving.

Nutrition

Calories: 31 | Carbohydrates: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 71mg | Potassium: 8mg | Vitamin A: 270IU | Vitamin C: 12mg | Calcium: 9mg | Iron: 0.4mg