4 large red sweet peppers, stem tops removed, peppers cut in half and seeded
2 cups ricotta cheese
2 large eggs
1/2 teaspoon fine sea salt
1/4 cup chopped basil
1/2 cup grated Parmigiano Reggiano cheese
Preheat the oven to 350F.
Place the pepper halves skin side up on a foil lined broiling pan and broil the peppers until the skin is black. Cool, then peel off the charred skin. This step can be done a day ahead of time.
In a bowl beat the ricotta cheese with the eggs, salt, and nutmeg until it is light and fluffy. Fold in the basil and cheese.
Brush 4 1/2-cup ramekins with olive oil. Line the ramekins with the peppers, leaving a 1-inch overhang. Fill the center with some of the filling and fold the overhang over the filling. It does not need to cover the cheese mixture completely.
Set the ramekins on a cookie sheet and bake them for 30 to 35 minutes. Run a butter knife around the inside edge of the mold and invert each ramekin onto a serving dish. Garnish with a basil leaf and serve.
Note: This recipe works well with any color pepper; use whatever color(s) pleases your eye.
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