Stuffed Peppers

Entertaining Food
  • 6 yellow peppers
  • 500g ricotta cheese or goat's cheese
  • small pack of cherry tomatoes
  • drizzle of olive oil
  • basil leaves

    Cut each pepper in half and scoop out seeds. Put in a baking dish and fill each pepper with a dessertspoonful of cheese. Cut cherry tomatoes in half, place 3-4 halves on top of cheese and press in slightly. Drizzle with olive oil and scatter chopped basil leaves over each pepper. Cook in the oven at about 180?C for 40-45 minutes until the peppers are soft and slightly blackened.
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  • pictures David Merewether