Roasted Pepper and Ricotta-Stuffed Peppers {#BrunchWeek, #giveaway}

Thanks to a delivery of complimentary peppers from one of #BrunchWeek's sponsors, Baloian Farms, I swapped out one of my planned recipes and created this instead. It's so simple, I'm loathe to call it a recipe. But it's so good, I really wanted to share it!

It's #Brunchweek!  We're on the fourth day of our second annual week-long blogging event hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!

Join us this whole week - May 5th through 11th - while we celebrate the deliciousness of brunch and prepare for Mother's Day and the summer brunching season.  We are 32 bloggers strong, bringing you recipes for everything from cocktails to eggs benedict to donuts.

Our amazing sponsors have donated some great prizes for a gigantic giveaway. Click (here) to read about this fun event, the sponsors, and the giveaway!

Ingredients serves 4

• 4 mini bell peppers, raw
• 4 mini bell peppers, grilled or roasted
• 1 C fresh ricotta
• 2 T fresh chervil, chopped + garnish
• freshly ground salt
• freshly ground pepper

Procedure

Core, deseed, and halve the raw mini bell peppers. Cut the grilled or roasted peppers into strips and deseed. Dice them. Place the diced peppers in a mixing bowl with the ricotta, chervil, salt, and pepper. 

Blend the filling together with a fork until well-combined. Spoon the ricotta mixture into the halved raw peppers. To serve, place the stuffed peppers on a plate and sprinkle with salt, pepper, and more chervil.

While my 10-year-old loves peppers, my 11-year-old is not a fan of raw peppers. Period. He'll eat cooked peppers, but he objects to raw ones for some reason that is beyond me.

But since yellow is his favorite color, I implored him to try a stuffed yellow pepper.

And...guess what?!? He loved it!

Thanks, Baloian Farms, you made a pepper-lover of my kid. That is amazing!

Here's what the rest of the #BrunchWeek made for today's event...





Brunch Beverages:

• Blueberry Bourbon Smash from The Girl in the Little Red Kitchen
• Key Lime Pie Smoothie from Chelsea's Messy Apron
• Spicy Mocha from Cooking in Stilettos

Brunch Eggs:

• Sausage, Pepper and Caramelized Onion Quiche from Love and Confections
• Mexican Carrot Fritters with Bacon and Eggs from Food Faith Fitness
• Breakfast Casserole Stuffed Baby Bell Peppers from The Spiffy Cookie

Brunch Main Dishes:

• Crab Imperial Peppers from The Vintage Cook

Brunch Sides:

• Roasted Pepper and Ricotta-Stuffed Peppers from Culinary Adventures with Camilla
• Carrot and Apple Slaw from Real Housemoms

Brunch Breads and Grains:

• Carrot Cake Muffins from That Skinny Chick Can Bake
• Lemon-Poppyseed Cornbread Mini Muffins from Foxes Love Lemons
• Chocolate-Chocolate Chip Cherry Muffins from Chocolate Moosey
• Strawberry Cheesecake French Toast Roll-Ups from Cupcake & Kale Chips
• Raisin Craisin Cinnamon Rolls from Big Bear's Wife
• Chipotle Peach Cheese Danish from {I Love} My Disorganized Life
• Spring Vegetable Danish from Jane's Adventures in Dinner

Brunch Desserts:

• Key Lime Cheesecake with a Hazelnut Crust from It's Yummi
• Sacher Torte from Roxana's Home Baking

Click to go to the Sponsor Info 

and enter THE giveaway!  

Thanks again Baloian Farms - just one of the eleven sponsors -

for ingredients used in this recipe.