In Mexico, appetizers are called “botanas” and these mouth-watering little teasers made from yellow peppers look like small boats stuffed with creamy spicy-sweet cheese, topped with the crunch of toasted pecans.
Filled with antioxidants, vitamin C, and calcium, these are treats for the taste buds that are good for you, too!
12 sweet banana peppers, or 6 very small yellow bell peppers
One 24-ounce container of ricotta cheese, thoroughly drained
2 large cloves garlic, crushed
1/4 cup crumbled Gorgonzola cheese
1 teaspoon red pepper flakes
1 tablespoon orange juice
Salt to taste
1/2 cup coarsely chopped toasted pecans, for garnish
1. Wash and split peppers lengthwise. Remove all seeds and veins. Set aside. Blend the ricotta, garlic, Gorgonzola, red pepper flakes, and orange juice in a medium bowl with a fork. Season with salt.
2. Fill the pepper halves with the cheese mixture and garnish with the toasted pecans. Serve cold. (May be made up to 8 hours prior to serving.)
Adapted from “The Pepper Harvest Cookbook” by Barbara Ciletti (Taunton Press, 1998). Copyright (c) 1998 by Barbara Ciletti. Reprinted by permission of Taunton Press.
Adapted from “The Pepper Harvest Cookbook” by Barbara Ciletti (Taunton Press, 1998).