Ingredients
20 mini peppers
3 jalapenos
10 oz ricotta
8 oz cheddar, grated – mix cheeses and egg, season
1 egg
Directions
Halve the peppers lengthwise and us a spoon to scoop the seeds. Clean and seed the jalapenos- chop finely. Stir the ricotta, cheddar, egg and chopped jalapenos together- season with a pinch of salt and pepper. Stuff the mini pepper halves with the cheese mixture. Bake in a convection oven or pizza oven to order, approx. 7-8 minutes at 425 F or higher. Serve immediately.
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