Small peppers stuffed with ricotta

Small peppers stuffed with ricotta

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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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