Skip to main content

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
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:

Brunch Eggs:

Brunch Main Dishes:

Brunch Sides:

Brunch Breads and Grains:

Brunch Desserts:

Thanks again Baloian Farms - just one of the eleven sponsors -
for ingredients used in this recipe.


  1. Great starter for any meal C:

  2. I am not one bit surprised your kids loved these! With all of that creamy ricotta, they look heavenly!

  3. Oh wow those look good! I have been looking forward to seeing this recipe ever since you shared the photo on Facebook!

  4. Roasted peppers bring such a wonderful flavor to the table- sounds wonderful!

  5. What terrific stuffed peppers!!! I'd love them, too!!

  6. What a great idea to use ricotta with roasted peppers, yum!


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t