Stuffed peppers
Ingredients
6 medium red peppers
150g ricotta
300g soft goats' cheese
50g grated Parmesan
30g basil, leaves only, torn
1 medium egg
1 clove garlic, crushed
15g pine nuts
Extra-virgin olive oil, for brushing
150g ricotta
300g soft goats' cheese
50g grated Parmesan
30g basil, leaves only, torn
1 medium egg
1 clove garlic, crushed
15g pine nuts
Extra-virgin olive oil, for brushing
Method
Heat the oven to 190°C/fan oven 170°C/mark 5. Halve the peppers, deseed them, brush with oil and put into a gratin dish (one from which they can be served is best).
Drain the ricotta and the goats' cheese, then gently mash together with the Parmesan, basil, egg, garlic and some salt and pepper. Add the pine nuts if you are using them.
Spoon the mixture into the pepper halves and bake them in the oven for 40 minutes. The fillings should be golden and souffléed and the peppers completely tender. If they're not ready, put them back into the oven for another 5-10 minutes.
Notes
This can be a side dish, starter or main course if served with another vegetable dish. The peppers are good with roast lamb and chicken.
This can be a side dish, starter or main course if served with another vegetable dish. The peppers are good with roast lamb and chicken.
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