SoLita's Italian poppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
25 to 30 mini sweet red peppers1 (15-ounce) container ricotta cheese *Zest (colored part of peel) of 8 firm lemons, grated2 tablespoons freshly squeezed lemon juice1/3 cup loosely packed fresh mint leaves, minced2 tablespoons finely minced basil leaves2 tablespoons finely minced Italian parsley1 1/2 tablespoons extra-virgin olive oil1 teaspoon crushed red pepper flakesSalt and pepper to taste
Put peppers on a baking sheet and roast in a 375-degree oven till lightly colored and softened; or alternately, hold over an open flame on a wire skewer, for 3 minutes, turning peppers to cook. Remove stems and split peppers lengthwise, removing seeds.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 148.1
- Total Fat: 9.8 g
- Cholesterol: 27.7 mg
- Sodium: 49.4 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.4 g
- Protein: 8.7 g
Member Reviews