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Mini Peppers Stuffed with Homemade Ricotta - Piccoli peperoni ripieni di ricotta

Mini Peppers Stuffed with Homemade Ricotta - Piccoli peperoni ripieni di ricotta
4.2 13 ratings
Prep. 25 min
Total 1 h
15 pieces
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Ingredients

Homemade Ricotta
  • whole milk
    1500 g
  • white vinegar
    30 g
Peppers
  • mixed mini peppers stalks and seeds removed
    400 g
  • olive oil for drizzling
    1 Tbsp
  • Parmesan cheese cut in pieces (2 cm)
    50 g
  • fresh basil leaves to taste
    10 - 12
  • fine sea salt
    2 pinches
  • ground black pepper
    2 pinches

Difficulty

easy

Nutrition per 1 piece

Protein 4.8 g
Calories 388 kJ / 93 kcal
Fat 5.5 g
Carbohydrates 5.7 g

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Also featured in

Italian Kitchen 62 Recipes
UK and Ireland

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