Baked Peppers With Ricotta And Basil Recipe

Ingredients for Baked Peppers With Ricotta And Basil

• Yellow Bell Peppers
• 1 tablespoon olive oil
• Ricotta Cheese
• Fresh Basil
• Green Onion
• Italian Parsley
• Salt And Pepper
• 2 large eggs
• Basil Leaves

How to Make Baked Peppers With Ricotta And Basil

1. Preheat oven to 350°F (175°C).
2. Char the peppers: Quickly singe 4 large bell peppers (any color) over a gas flame, grill, or under the broiler until the skins are blackened on all sides. Do not let them become limp.
3. Cool and peel: Place the charred peppers in a plastic bag for 10 minutes to steam. Then, peel off the charred skins.
4. Prepare the peppers: Cut the peppers in half lengthwise. Remove the stems, ribs, and seeds.
5. Drizzle with olive oil: Lightly coat the pepper halves with 1 tablespoon of olive oil.
6. Prepare the filling: In a medium bowl, combine 15 ounces ricotta cheese, 1/2 cup packed fresh basil leaves, 2 green onions (finely chopped), 1/4 cup chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
7. Add eggs: Beat in 2 large eggs until well combined.
8. Fill the peppers: Fill each pepper half generously with the ricotta mixture.
9. Bake: Arrange the stuffed peppers in a baking dish. Bake for 30 minutes, or until the filling is set and the peppers are tender.
10. Garnish & Serve: Garnish with extra fresh basil leaves before serving. Enjoy!