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

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

Nutrition per 1 piece

Calories 93 kcal / 388 kJ

Protein 4.8 g

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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