Ricotta-Stuffed Mini Peppers

Circle B Kitchen

¾ cup ricotta cheese
¼ cup goat cheese
¼ cup grated asiago cheese
4 tablespoons chopped fresh basil
1 clove garlic, minced
Sea salt and fresh cracked pepper to taste
8 baby bell peppers, halved lengthwise
Panko breadcrumbs

Preheat the oven to 400 degrees.

Combine the first 6 ingredients and taste for salt and pepper.  Fill each pepper half with some of the cheese mixture and then dip it in the panko breadcrumbs.  Place the peppers on a foil-lined baking sheet that’s been coated with cooking spray.  Drizzle the peppers with a little olive oil and bake for 10 to 15 minutes or until the breadcrumbs are slightly browned on top.  The cheese mixture is going to want to melt and spill out of some of the peppers, but is easily coaxed back in as they cool.

Serve warm or at room temperature.