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Stuffed Peppers With Ricotta and Basil……

Stuffed Peppers With Ricotta and Basil……

Serves 4 as a starter or 2 as a main course.

Preparation time: 20 minutes
Cooking time: 35-45 minutes
Cals per portion: 108
Fat per portion: 4.5g
of which saturates per portion: 2g

Ingredients:



Method:

  1. Put the chopped tomatoes into a small pan with the wine and garlic. 
  2. Bring to a simmer and cook for 20 minutes or until they become soft and pulpy. 
  3. Sieve the tomato sauce and season.
  4.  Meanwhile place the peppers under a grill and cook, turning until blistered and blackened all over. 
  5. Put into a plastic bag and leave to cool. 
  6. Carefully remove the skin. 
  7. Cut each pepper into quarters lengthways removing the seeds.
  8. Heat the oven to 200C/400F/gas 6.
  9. Season the ricotta cheese with salt and pepper and mix in the basil. 
  10. Take a heaped teaspoon of the mixture and place at the narrow end of each pepper, place a scant teaspoon of chopped tomato on top. 
  11. Roll up and place in an ovenproof dish.
  12. Spray each pepper 3 times with Fry Light, then put the dish into the oven to heat through for 10 minutes. 
  13. While the peppers are in the oven, gently re-heat the tomato sauce before serving with the stuffed peppers.

Serve with extra basil leaves to garnish.

Guest post Credits – FryLight

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3 responses to “Stuffed Peppers With Ricotta and Basil……”

  1. jillconyers says:

    Claire this looks delicious! TFS

  2. anieb says:

    The food was brilliant and it was a really good price. It also turned up in less time than expected.Order Thai take away online Nottingham

  3. Clairejustine says:

    @jillconyers thanks for the comment 🙂

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