Monday, July 29, 2013

Chicken & "Ricotta" Stuffed Banana Peppers - Surprise It's Dairy-Free!

I was equally inspired by Pam Pell's Stuffed Sweet Banana Peppers and by the fact that our local Giant is FINALLY carrying Tofutti's Better Than Ricotta Cheese.  Wait, Tofutti?  Does that mean it's faux tofu cheese?  Yes, yes it is.  But when you're in a household that's dairy-free for allergy reasons, then you leap for joy over a whole tub of faux cheese awesomeness.  So pretty much this whole week I'll just be looking for excuses to put this faux ricotta in everything (if I can find gluten-free lasagna noodles, I may pass out...and then bake a lasagna safe for the Mister & I).  While this recipe uses the faux cheese, by all means use real ricotta in your own.

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!

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