Cream Cheese & Ricotta Stuffed Piquante Peppers

These cream cheese and ricotta stuffed piquante peppers will become the star of any antipasti spread.

📝 Ingredients

• 25-30 jarred Piquante peppers
• 4 oz soft cream cheese (room temperature)
• 2 oz Ricotta cheese
• 1-2 tablespoons the oil from the jarred peppers
• salt and pepper (to taste)
• chopped basil

👨‍🍳 Instructions

1. 1In a bowl, combine cream cheese and Ricotta cheese, stirring until evenly incorporated.
2. 2Add the oil from the jarred peppers as needed, 1 tablespoon at a time, to thin out filling if necessary. (The filling should be the consistency of whipped cream cheese).
3. 3Season to taste with salt and pepper.
4. 4Fill each Piquante with about 1/2 teaspoon of filling (depending on the size of the pepper).
5. 5If needed, with clean hands, press the filling into the pepper with your fingers.
6. 6Serve immediately or refrigerate for up to 2 hours; let come to room temperature for 15 minutes prior to serving.
7. 7Sprinkle with chopped basil before serving.