Roasted Baby Peppers with Ricotta & Caramelized Onions


Ok, so I have this weird little obsession with these little baby peppers.  I think about them a lot.  Way more than a girl needs to be thinking about peppers.  I think its their tiny, boat-like shape, just ready to be stuffed with whatever I want and then devoured in one bite!   I threw these together as an appetizer at Pam's birthday because baby peppers and fresh ricotta are always invited to our parties.  In fact, its not a party until they arrive... with the Prosecco.   

Heres what you'll need:

  • Baby peppers 10-12, halved and seeded
  • 3 white onions
  • brown sugar, 1 tsp
  • Ricotta Cheese, about 1/4 cup.
  • Worcestershire Sauce, 1-2 shakes
  • salt & pepper
  • olive oil, 2 tbsp.
  • butter, 1 tbsp.
  • fresh thyme leaves, for garnish

Here's what you'll do:

1.   Preheat the oven to 350 degrees while you prepare the peppers.

2.   Toss pepper halves, salt, pepper, olive oil together and then spread into an even layer on a baking sheet.   Bake for 10 minutes or until moderately softened.  Let cool.  Then pat dry with paper towel.

3.  In your largest skillet on medium heat, cook onions with butter and a bit of olive oil, Worcestershire, salt & pepper until reduced, brown and caramelized about 25-30 minutes.   Once the onions are browned, add brown sugar and stir to dissolve.  Add water (broth or wine) during the cooking process to prevent burning or sticking to the pan.  Let cool.

4. When your ready to serve, top each pepper half with a dollop of ricotta cheese and a spoonful of onions.   Garnish with thyme leaves.

* pepper de-seeding tip:  I keep a large bowl of water next to my cutting board.  Once I cut a pepper in half, I scrap the seeds and white ribs out with my fingers under the water. This way the seeds fall away easily.

We know that your stuffing these baby peppers too!  Tell us.  With what?!

xo & a pinch