Ingredients
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4
INGREDIENTSlarge red sweet peppers, stem tops removed, peppers cut in half and seeded
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2 cups
ricotta cheese
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2
large eggs
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1/2 teaspoon
fine sea salt
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Pinch nutmeg
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1/4 cup
chopped basil
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1/2 cup
grated Parmigiano Reggiano cheese
Directions
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DIRECTIONSPreheat the oven to 350F.
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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.
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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.
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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.
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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.
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