Small peppers stuffed with ricotta
Suggested material offered in store
Ingredients
Small red or yellow peppers
500gr fresh ricotta cheese
100gr parmesan or pecorino cheese
3 tbsp of breadcrumbs or more (depending on the moisture content of the ricotta)
2 eggs
1 tbsp of chopped Italian parsley
1 clove garlic, finely chopped
1 - 2 tbsp Stefano olive oil
Salt
Preparation
Preheat BBQ to 375°F.
Make a stuffing with all the ingredients. The mixture should be creamy.
Stuff the peppers and place them on a NOSTIK basket (this will prevent the cheese from dripping between the grids)
Cook on BBQ for 25 minutes.
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