Ingredients

The following ingredients have 4 Servings
  • 5 yellow or red bell peppers
  • 2 Tbsp extra-virgin olive oil (30 mL)
  • 2 cups whole milk ricotta (453 g)
  • ½ cup finely sliced green onions (about 4 green onions)
  • ½ cup fresh basil (chopped)
  • 1 handful flat-leaf parsley (chopped)
  • 1 Tbsp each: fresh mint, fresh rosemary, fresh thyme (chopped)
  • 1 tsp salt
  • ½ tsp pepper
  • 2 large eggs
  • ½ cup grated parmesan (56 g)
  • 1 tsp fennel flowers (optional)
  • 2 Tbsp breadcrumbs (combined with a dash of oil)

Instruction

  • Char Peppers (optional): For a smokier flavor, quickly char peppers on the grill of open-flame stovetop (if you have access to these; if not, just skip this step). Cool then peel off blackened skin.
  • Prep Peppers: Preheat oven to 350 degrees F (176 C). Cut peppers in half lengthwise, removing seeds and ribs. Brush peppers all over with olive oil. 
  • Stuff Peppers: In a medium bowl, combine ricotta, basil, onions, herbs, salt, and pepper. Beat in the eggs and parmesan. Fill peppers with the mixture and top wth fennel flowers and breadcrumb mixture. Bake for 30 minutes, or until ricotta is set and breadcrumbs are golden.