Chorizo Ricotta Stuffed Peppers

Author Becky's Mindful Kitchen


  • 3/4 cup homemade ricotta cheese recipe available under dairy recipes or organic ricotta from grassed cows
  • 1 cup organic sweet corn (cooked and cut off the cob
  • 1 cup chorizo- removed from casing and browned. Be picky about your pork and buy local whenever possible. Pork should be from pigs not fed any antibiotics and allowed outside access.
  • Salt to taste
  • ~10 banana peppers or similar sized peppers


  • Mix the ricotta, corn, chorizo and salt to taste in a bowl, combining well. Cut top off peppers and remove seeds. Fill peppers with ricotta mixture. You can grill these until soften and browned or bake at 400 for ~15 minutes or also until soften. Serve hot.


Make ahead of time and store in fridge until ready to cook
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