Ricotta and Herb Stuffed Bell Peppers
Serves 4
Prep Time 15 mins
Cooking 25 mins
Level low
Ingredjenti
- 4 large bell peppers, halved and deseeded
- 1 cup Hanini Fresh Irkotta
- 1/4 cup grated Hanini Gibniet Nixfin - Nature
- 2 tablespoons chopped fresh parsley
- 1 mgħarfa żejt taż-żebbuġa
- Bżar u melħ
- Fresh basil leaves, for garnish
Preheat the oven to 200°C. In a bowl, mix the Fresh Artisan Irkotta, grated cheeselets, parsley, salt, and black pepper until well combined. Fill each bell pepper half with the irkotta mixture and place them on a baking tray. Drizzle with olive oil and bake for 20-25 minutes, or until the peppers are tender and the tops are golden. Garnish with fresh basil before serving.
