Ricotta Stuffed Bell Peppers

SERVES: 6

INGREDIENTS

6 bell peppers (any color)
2 tbsp olive oil
1/2 onion, finely diced
2 small fennel stalks and fronds removed, finely diced
4 garlic cloves minced or finely diced
2 cup ricotta cheese
2 egg yolk
4 tbsp thyme leaves diced
4 tbsp basil leaves diced
4 tbsp parsley leaves diced
pinch salt
pinch black pepper optional

DIRECTIONS

Preheat the oven to 390F / 200C.

Slice the bell peppers in half lengthways and use a small spoon to remove the membrane and seeds. Rub a little olive oil over the peppers (inside and out) and place cut side up in a baking dish. Roast the peppers for 20 minutes.

Saute the diced onion, fennel and garlic in a little olive oil in your skillet for 4-5 minutes, until softened. Keep the heat fairly low so you don't burn the garlic!

Combine the ricotta cheese, egg yolk, fresh herbs, salt and black pepper (if using) and onion mixture in a bowl and stir well.

Once the peppers are cool enough to handle, spoon the ricotta mixture into the peppers, dividing equally between them. Roast the cheese stuffed peppers for 15-20 minutes or until they are tender.

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