Spooky & Spicy Stuffed Peppers
An easy, delicious, and SPOOKY appetizer idea for your Halloween Party or GAME DAY! Featuring our FAVORITE Spicy Calabrian Pesto Extra Virgin Olive Oil, it’s sure to be SCARY GOOD!
Ingredients
- 1 1/2 cups whole milk ricotta
- 1 tsp lemon juice
- 1/8 tsp Jacobsen’s Tellicherry Peppercorns, freshly ground
- 1 + 1 Tbsp Spicy Calabrian Pesto Extra Virgin Olive Oil
- 1 Tbsp grated parmesan cheese
- Jacobsen’s Himalayan Sea Salt, to taste
- 1 bag (1 lb) mini bell peppers, cut in half lengthwise (seeds and stems removed)
- 1 1/2 Tbsp PS Seasoning Multi Tool Ultimate seasoning blend
- Black olives, sliced
- Mike’s Hot Honey, for finishing
Directions
Preheat oven to 500° F.
Toss the sliced mini sweet bell peppers in a bowl and coat with 1 Tbsp Spicy Calabrian Pesto Extra Virgin Olive Oil, Himalayan Sea Salt and PS Seasoning Multi Tool Ultimate seasoning blend. Transfer the peppers (skin-side down) on a baking tray lined with parchment paper. Cook for 10-12 minutes until the peppers are wilted (but not too soft). Set aside and allow to cool for a bit.
In a small mixing bowl, combine ricotta, lemon juice, freshly ground Jacobsen’s Tellicherry Peppercorns, 1 Tbsp Spicy Calabrian Pesto Extra Virgin Olive Oil, and grated parmesan; mix well until light and fluffy. Season with Jacobsen’s Himalayan Sea Salt (to taste).
Spoon ricotta mixture (about 1 Tbsp) into each of the open cavities of the mini bell peppers (repeat until all peppers are filled). Sprinkle an additional pinch of the PS Seasoning Multi Tool seasoning blend over the ricotta followed by a generous drizzle of Mike’s Hot Honey. Garnish with sliced black olives to create spooky faces! Serve warm.
Enjoy!
