Ricotta Stuffed Hot Peppers


  • 15 oz. Galbani® Ricotta Cheese
  • 12 oz. Galbani® Mozzarella Cheese, shredded and divided
  • 12 banana peppers
  • 1 cup bread crumbs
  • fresh parsley, finely chopped
  • olive oil
  • salt and pepper, to taste


  • Preheat oven to 400 degrees F.
  • Cut off tops of peppers or cut peppers lengthwise and remove cores.
  • In bowl mix ricotta, 8oz. mozzarella, bread crumbs, parsley, salt, and pepper. Roll cheese, mix into log shape, and insert into peppers.
  • Top with remaining shredded mozzarella.
  • Place on cookie tray covered with oil and bake at 400 degrees F until peppers look roasted and cheese is melted.