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

4.3 (6 ratings)

Ingredients

Homemade Ricotta

  • 1500 g whole milk
  • 30 g white vinegar

Peppers

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

Nutrition
per 1 piece
Calories
388 kJ / 93 kcal
Protein
4.8 g
Carbohydrates
5.7 g
Fat
5.5 g

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