Recipe by Executive Chef John McConnell
A perfect crowd pleasing appetizer that is salty, sweet and a touch spicy. A finishing drizzle of Clif Family’s Solar Grown Hot Honey with Cobanero Chili will create a buzz with any crowd.
Yield: roughly 24 mini peppers
¾ tsp. black pepper
1 tsp. fennel seeds
2 tsp. smoked paprika
1 ½ tsp. red pepper flakes
½ tsp. sea salt
2 tsp. garlic powder
1 tsp. onion powder
Combine all spices in a spice grinder and blend until fine. Set aside.
Mini Bell Peppers:
1 bag (1 lb) mini bell peppers, cut in half lengthwise, seeds and stems removed
1 Tbsp. olive oil
1 ½ Tbsp. Pepperoni spice (see above)
Salt to taste
1 ½ cups whole milk ricotta
1 tsp. lemon juice
1/8 tsp. black pepper
1 Tbsp. extra virgin olive oil
1 Tbsp. grated parmesan cheese (optional)
Salt to taste
Preheat oven to 500° F.
Toss mini sweet bell peppers in a bowl and coat with olive oil, salt and pepperoni spices. Transfer the peppers, skin-side down on a baking tray lined with parchment paper. Cook for 10-12 minutes until the peppers have wilted but are not too soft. Set aside and allow to cool.
In a small mixing bowl, combine all ricotta mixture ingredients. Whisk to incorporate air into the mixture so the texture is light and fluffy. Season with salt to taste.
Spoon ricotta mixture into the open cavity of the peppers. Repeat until all peppers are filled. Sprinkle a pinch of the pepperoni spices over the ricotta followed by a generous drizzle of Clif Family Solar Grown™ Hot Honey with Cobanero Chili on each pepper. Serve warm.