Ricotta Stuffed Peppers

Stuffed Peppers | Ricotta | Breadcrumbs | Basil Oil

These make any summer table, perfect for a weekend lunch and are full of all the textures!

Ingredients:

Serves 2 or 4 as a starter

x4 Romano peppers, with a 5cm incision lengthways

Filling:
180g ricotta cheese
75g cream cheese
Zest of 1 lemon + 2-3 tbsp juice
2 tbsp extra virgin olive oil
salt + pepper

Breadcrumbs:
2 slices of bread, cut into cubes
1/2 tsp oregano
pinch chilli flakes
2 tbsp olive oil

Basil oil:
50ml olive oil
15g basil
1/4 clove of garlic
1 tbsp lemon juice

dd peppers to baking tray and into a 180 C degree oven for 30 mins. Leave for 5 mins and very carefully peel off pepper skin leaving the stems on. Use a spoon to scoop out the seeds.

Add the filling ingredients together into a bowl and taste to check seasoning. Stuff peppers with filling and fold the skins so it's all tucked in.

Add chopped bread to a tray and cover with the rest of the ingredients for breadcrumbs. Bake for 8-10mins until toasted. Leave to cool before adding to a blender. Season with salt and pepper and return to oven for another 3 mins. When cool top the peppers!

Add the basil ingredients together into a high speed blender and mix until smooth. Pass through a sieve to make it extra silky. Drizzle over peppers when serving and add last small seasoning of salt and pepper.