Mit Frischkäse und Ricotta gefüllte Piquante-Paprikaschoten

Zutaten

• 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

Zubereitung

1. 1

   In a bowl, combine cream cheese and Ricotta cheese, stirring until evenly incorporated.

2. 2

   Add 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. 3

   Season to taste with salt and pepper.

4. 4

   Fill each Piquante with about 1/2 teaspoon of filling (depending on the size of the pepper).

5. 5

   If needed, with clean hands, press the filling into the pepper with your fingers.

6. 6

   Serve immediately or refrigerate for up to 2 hours; let come to room temperature for 15 minutes prior to serving.

7. 7

   Sprinkle with chopped basil before serving.