Ricotta Stuffed Peppers

Looking for an Easter appetizer with just a few simple ingredients? This one has us hopping all the way to the grocery store! It’s simple, creamy and your little bunnies might like it too.

What You Need

1, 16oz bag Mini bell peppers

1 lemon, zested

15 oz part skim ricotta

Salt and Pepper as desired

½ of a 2 oz pkg. of Dill

 How It’s Made:

  1. Cut the bell peppers in half
  2. Seed out the inside
  3. In a food processor add ricotta, lemon zest, salt and pepper and let run for 1 minute until creamy texture
  4. Place in fridge for 15 minutes 
  5. Fill peppers with the dip
  6. Garnish with the dill as the “stem”

Serves 12

Nutritional Facts:
Plate icon

Calories 69
Total Fat 3g
Cholesterol 11mg
Sodium 38mg

Carbohydrates 7g
Fiber 2g
Sugar 2g
Protein 5g

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