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Roasted Ricotta-Stuffed Peppers, Breadsticks

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DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Roasted Ricotta-Stuffed Peppers with copycat Olive Garden Breadsticks!

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Roasted Ricotta-Stuffed Peppers

Roasted Ricotta-Stuffed Peppers, Breadsticks

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Recipe by:Heidi Boortz
Servings
4
Servings:

Ingredients

Ingredients

Instructions

    Roasted Ricotta-Stuffed Peppers
    1. Preheat oven to 350. Sauté onion and garlic in oil until fragrant, about 1 minute. Combine onion mixture, ricotta, tomatoes, and zest in a bowl. Stuff mixture into peppers. Place peppers in a baking dish. Bake at 350 for 45 minutes. Top with basil.
    Breadsticks
    1. Add water, 2 Tbsp. melted butter, and honey to the bowl of a stand mixer. Add flour and gluten. Add 1 1/2 tsp. salt to the side of the bowl. Add yeast to flour. Mix on low 3-5 minutes, just until soft. Divide dough into 16 equal portions. Roll each portion into a log,about 6 inches long. Place breadsticks on a parchment-lined baking sheet. Cover with a clean dish towel. Allow to rise 45 minutes. Preheat oven to 400. Bake breadsticks 6-7 minutes. Melt 8 Tbsp. butter with garlic powder and remaining 1 tsp. salt. Brush over breadsticks. Return breadsticks to oven, and bake 5-8 more minutes. Immediately after removing from the oven, brush with the butter mixture again. Allow to cool slightly before serving. 16 servings
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