SoLita's Italian poppersSubmitted by: NURSERC1
Introductionfrom a Ft. Lauderdale rest. Italian Poppers: mini peppers stuffed with ricotta cheese, herbs and lemon essence from Solita's on Las Olas. (Mike Stocker, Sun Sentinel / October 28, 2010)
from a Ft. Lauderdale rest. Italian Poppers: mini peppers stuffed with ricotta cheese, herbs and lemon essence from Solita's on Las Olas. (Mike Stocker, Sun Sentinel / October 28, 2010)
25 to 30 mini sweet red peppers
1 (15-ounce) container ricotta cheese *
Zest (colored part of peel) of 8 firm lemons, grated
2 tablespoons freshly squeezed lemon juice
1/3 cup loosely packed fresh mint leaves, minced
2 tablespoons finely minced basil leaves
2 tablespoons finely minced Italian parsley
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
With a wooden spoon, gently mix cheese, lemon zest, lemon juice, mint, basil, parsley, oil, red pepper flakes, salt and pepper in a medium bowl. Cover and refrigerate until firm. (Peppers and filling can be made one day ahead to this point. Note that they cannot be frozen.)
About 45 minutes before serving, put cheese mixture in a pastry bag with a round tip, or use a tablespoon, and stuff the peppers, using a scant 2 tablespoons per pepper. Place stuffed peppers on a baking sheet. Allow peppers to sit at room temperature for about 30 minutes, then warm in a 350-degree oven for about 4 minutes.
Makes 8 appetizer servings.
Per serving: 128 calories, 61% calories from fat, 9 g fat, 4 g saturated fat, 26 mg cholesterol,
5 g carbohydrates, 7 g protein, 208 mg sodium, 1 g fiber
Lower-fat version: 107 calories, 58% calories from fat, 7 g fat, 3 g saturated fat, 17 mg cholesterol, 5 g carbohydrates, 7 g protein, 68 mg sodium, 1 g fiber
Number of Servings: 8
Recipe submitted by SparkPeople user NURSERC1.