Chicken & Better Than Ricotta Stuffed Banana Peppers
6 sweet banana peppers, tops removed and peppers seeded
1 1/2 shredded, cooked chicken breasts (poached or use leftover rotisserie chicken)
1 cup Tofutti Better Than Ricotta Cheese (or regular ricotta)
2 Tbsp olive oil
1 tsp dried oregano
2 tsp garlic, diced
1/2 tsp red chili flakes
salt & pepper to taste
Preheat oven to 400 degrees F.
Combine chicken, ricotta, olive oil, garlic and spices in a bowl and mix thoroughly. Stuff each banana pepper down to the ends with the filling and cap each pepper with the reserved top. Secure with a toothpick if need be. Repeat until all peppers are stuffed.
Place into a baking dish and drizzle a bit of olive oil over tops of stuffed peppers. Bake at 400 for 30 minutes. Prepare your tastebuds for awesome!