Ricotta and Parmesan Stuffed Peppers

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Colourful, pretty as a picture with a luscious, creamy filling, this is a lovely lunch dish for all cheese lovers.

TIP If you favour other herbs, by all means substitute them.

Serves 6

6 orange peppers
2 tubs of ricotta (500gr)
60 gr grated Parmesan
1 tbs each of fresh thyme, parsley, chives and dill
2 large free range eggs
2 tbs panko breadcrumbs
3 tbs olive oil
Good grinding of black pepper

Pre-heat the oven to 200C

Cut the peppers in half, removing all the seeds and white pith.
Brush the peppers all over with 2 tbs of olive oil.
Mix the ricotta with the herbs and then stir in the eggs and the Parmesan. Using a small whisk, beat the ingredients together and then spoon into the halved peppers.

Mix the breadcrumbs with the remaining olive oil and spoon over the peppers.

Bake for approximately 30 minutes, but check the dish after 20 minutes. The breadcrumbs should be golden and the mixture nicely set.

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