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Roasted Ricotta Peppers
Number of servings: 1
Estimated Prep Time: 10 minutes
Estimated Cooking Time: 25 minutes
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| Allow two pepper halves per person. To make this recipe for more than one person, simply multiply all the ingredients except the red onion and lemon by the desired number. 1 red onion and the zest from 1 lemon should be enough for the filling for up to 4 or 5 peppers / 8 - 10 pepper halves.
You may wish to season the pepper stuffing with a dried or fresh spice such as basil or oregano. It probably won't need salt.
Optional: Add a few sliced or pitted back olives to the filling.
Ingredients
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Directions
Cooking at: 350 F / 180 C / Gas Mark 4
Start onion heating.
Cut a few thin slices from the red onion. Put the rest back in the fridge for another use.
Grate zest from about 1/3 the surface of the lemon. Set aside, and put the lemon back in the fridge for another use.
Wash pepper, cut in half, deseed and rinse.
Rub or toss the two pepper halves in the oil.
Mix all the remaining ingredients together, then stuff into peppers. Drizzle a bit of oil on top of the pepper halves, then place into oven and bake for about 25 minutes or until done.
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