• Preheat oven to 400 F. Spray a baking sheet or casserole dish with PAM.

Prepare the Peppers:

• Lay peppers on a cutting board. Cut a small triangle on the top side of each of the peppers (see photo above) with the wide part at the top near the stem, leaving the stem intact if possible. Remove the triangle and set aside for your salad tonight. Now, scoop out any remaining seeds with a grapefruit spoon. Set aside.

Filling:

• Mix all remaining ingredients in a small bowl.

Assembly:

• Using a small spoon or pastry bag, stuff peppers to the top of the opening with the cheese mixture. Place peppers, stuffing side up, on your baking sheet or casserole dish.
• Bake at 400 F for approximately 15-20 minutes, or until cheese is bubbling and beginning to brown.
• Serve piping hot!

Homemade Ricotta Directions

• In a medium-large pot, slowly heat the milk and cream together until it reaches 185 F, stirring occasionally along the way. The best way to measure the temperature is to clip a candy or instant-read thermometer to the side of the pot when you first begin the process.
• While the milk mixture is heating, line a colander with cheesecloth and sit it over a bowl. Set aside. Mix the lemon juice and vinegar in a small container.
• Once the temperature reaches 185 F, remove the pot from the heat and immediately stir in the salt. Slowly drizzle the lemon juice and rice vinegar over the top. Stir gently with a silicon spoon or spatula until the curds begin to form.
• Ladle the curds into the colander and roll any loose edges of cheesecloth over the top of the cheese. Allow to drain until it reaches the consistency you desire. This can take anywhere from 20 minutes to a few hours, depending upon how firm you like your ricotta. Store the cheese in an airtight container for up to two weeks in the refrigerator.