Ricotta Stuffed Red Peppers |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Pretty and tasty Ingredients:
1 1/2 cups ricotta cheese |
1/4 cup pecorino romano cheese, finely grated |
1 green onion, green part only, finely chopped |
salt |
pepper |
12 red piquillo peppers, roasted and dry (other red will do) |
1/2 cup basil leaves, fresh |
1/2 cup flat leaf parsley, chopped |
1 tablespoon water |
3 tablespoons olive oil |
2 summer squash, thinly sliced into rounds |
2 tablespoons pine nuts, toasted |
Directions:
1. In large bowl, with wire whisk, beat ricotta until smooth and fluffy. Gently stir in Pecorino, onion, and 1/4 teaspoon each salt and freshly ground black pepper. Transfer filling to resealable plastic bag.
2. Snip 1/2-inch hole in 1 corner of bag. Into opening of 1 pepper, squeeze filling until pepper is full. Repeat with remaining peppers and filling. If making ahead, cover and refrigerate up to overnight.
3. In food processor, with knife blade attached, pulse basil, parsley, water, and 1/8 teaspoon each salt and freshly ground black pepper until herbs are finely chopped. With machine running, add oil in steady stream; process until mixture forms a smooth puree. If making ahead, cover and refrigerate up to overnight.
4. To serve, on large serving platter, arrange squash; place stuffed peppers on top. Stir sauce and spoon over peppers. Garnish with pine nuts.
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