Ricotta Stuffed Red Peppers
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 1⁄2 cups ricotta cheese
- 1⁄4 cup pecorino romano cheese, finely grated
- 1 green onion, green part only, finely chopped
- salt
- pepper
- 12 red piquillo peppers, roasted and dry (Other red will do)
- 1⁄2 cup basil leaves, fresh
- 1⁄2 cup flat leaf parsley, chopped
- 1 tablespoon water
- 3 tablespoons olive oil
- 2 summer squash, thinly sliced into rounds
- 2 tablespoons pine nuts, toasted
directions
- In large bowl, with wire whisk, beat ricotta until smooth and fluffy. Gently stir in Pecorino, onion, and 1/4 teaspoon each salt and freshly ground black pepper. Transfer filling to resealable plastic bag.
- Snip 1/2-inch hole in 1 corner of bag. Into opening of 1 pepper, squeeze filling until pepper is full. Repeat with remaining peppers and filling. If making ahead, cover and refrigerate up to overnight.
- In food processor, with knife blade attached, pulse basil, parsley, water, and 1/8 teaspoon each salt and freshly ground black pepper until herbs are finely chopped. With machine running, add oil in steady stream; process until mixture forms a smooth puree. If making ahead, cover and refrigerate up to overnight.
- To serve, on large serving platter, arrange squash; place stuffed peppers on top. Stir sauce and spoon over peppers. Garnish with pine nuts.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.