Stuffed Mini Peppers

Combine cream cheese, ricotta cheese, garlic, salt, pepper, and minced onion. Mix well.

Cut off the top of all mini peppers and clean inside, removing the seeds. Put mixture in a pastry bag and fill mini peppers.

Drizzle 1 teaspoon olive oil and a pinch of salt and pepper over the stuffed peppers.

Heat the remaining teaspoon of oil in a pan over high heat. Cook stuffed mini peppers on both sides until peppers start browning.

To serve, make bed of lettuce, lay cooked peppers on top, and garnish with a slice of lemon for presentation.