Little Bitty Peppers

Why is it that we're drawn to all things diminutive? Well, at least I am, whether it's puppies, people or peppers, like these multi-color capsicum cuties I've been enjoying lately.

One of my favorite bloggers, Marie of Proud Italian Cook, posted a piece about them a while back and since then, I've cooked with them a few times. They're really too small to eat as a main course, unless you eat lots of them, but they're delicious and lovely as a side dish. 

You might be able to stuff them raw, but I roasted them first for about 15 minutes in a 425 degree oven. Then I cut off the tops and scraped out the seeds.

Beforehand, I made a batch of brown rice (leftover risotto would be great here too), let it cool, then mixed it with salt, pepper, chopped parsley and a heaping amount of grated fontina cheese. I stuffed the peppers, using a demitasse spoon, then baked them again in the oven at 350 degrees, just until the rice was warmed through and the cheese melted - about 15 minutes or so.

Drizzle with a little reduced balsamic vinegar glaze and they're irresistible morsels all by themselves.

Or try topping with a mixture of breadcrumbs and parmesan cheese before baking.

Another way to serve them is to mix them with ricotta and goat cheese, plus a lot of herbs. Again, after stuffing, put them back into the oven to warm up - about 15 minutes at 350 degrees. Drizzle with olive oil and grated herbs and enjoy. It's enough to make Peter's Pipers pass on the porridge.

Little Bitty Stuffed Peppers

printable recipe here

1 package small red and yellow peppers

1 cup brown rice, cooked and cooled

1 cup fontina cheese

1 egg

salt, pepper

1/4 cup minced parsley

On a cookie sheet or baking pan, drizzle the peppers with some olive oil, then roast them at 425 degrees for 15 minutes.

Cook 1 cup of brown rice (or any kind you like) and let it cool.

Mix with 1 egg, 1 cup fontina cheese, salt, pepper and 1/4 cup minced parsley. Stuff the peppers with a demitasse spoon and bake at 350 degrees until heated through and the cheese is melted - about 15 minutes.

Drizzle with a reduced balsamic glaze if desired (Take about 1/2 cup supermarket balsamic vinegar, 2 T. honey and bring to a boil. Cook until thick, then let it cool.)

or:

Mix 1/2 cup goat's cheese with 1 cup ricotta cheese, one egg, salt, pepper and a big handful of minced fresh thyme and minced parsley. Stuff the peppers, then bake at 350 degrees until the filling is hot.