These are just like jalapeno poppers, Mediterranean-style! The Stuffed Jalapeños are the perfect little bite with the best combination of flavors: creamy and tangy ricotta, salty parm and melty mozzarella.
0 Preheat oven to 400F (200C). Wash and cut the ends of the jalapeños and discard the seeds with a knife or a spoon but be gentle. In a separate bowl add the ricotta, grated parm, egg, dash of salt and mix.
1 Take a small pan (we used 8 x 8) and add marinara sauce to cover the bottom (we used our own homemade sugo/sauce but you can use any store bought like Rao’s)
2 Take each jalapeño and with a tiny spoon or a piping bag add ricotta mixture to each one making sure you push it down gently.
3 Add them all to your baking dish, top with more marinara and some grated mozzarella.
4 Bake at 400F (200C) for 35-40 minutes or until nice and melted and the peppers are soft but also have a bite to them. Enjoy.
