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Ricotta-filled peppers with salsa verde

Ricotta-filled peppers with salsa verde

Old-school stuffed peppers get a modern makeover in this recipe by Tara Wigley. Serve as a stand-alone starter with some dressed rocket alongside, or as a main course with couscous or bulgur wheat. 

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Gluten free
  • Serves4
  • CourseStarter
  • Prepare25 mins
  • Cook20 mins
  • Total time45 mins
  • Pluscooling

Ingredients

  • 2 x 180g packs Red Romano Peppers
  • 250g tub ricotta
  • ½ x 200g pack feta, crumbled
  • 1 unwaxed lemon, zest and 1 tsp juice
  • 1 tsp olive oil
  • 2 tsp dried chopped mint
  • ¼ x 25g pack mint, leaves finely chopped
  • 20g pine nuts, lightly toasted

Salsa verde

  • ¼ x 25g pack mint leaves picked
  • ½ x 25g pack basil leaves picked
  • ½ x 25g pack flat leaf parsley, leaves picked
  • 40g capers, drained
  • 2 clove/s garlic, roughly chopped
  • ½ x 50g can anchovies in oil, drained and roughly chopped
  • 75ml olive oil
  • ½ tsp fine salt

Method

  1. Preheat the oven to 220°C, gas mark 7. Using a sharp knife, cut a slit down one side of each pepper: it should start next to the stem and not be so deep that it pierces through the other side. Arrange the peppers on a parchment-lined baking tray and roast for 20 minutes until soft and well-coloured. Remove from the oven and, once cool enough to handle, carefully scoop out the seeds (a teaspoon helps here).

  2. While the peppers are roasting, put all the ingredients for the salsa verde in a food processor and season with ground black pepper. Pulse a few times – you want it to have some texture – then transfer to a bowl until ready to use.

  3. Put the remaining ingredients, apart from about ¼ of the toasted pine nuts, in another bowl and use a spatula to combine. When the peppers are ready, spoon 2 tbsp of this mixture into each one, spreading it along the whole inside of each pepper half. Spoon over the salsa verde, followed by the reserved pine nuts, then serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,746kJ/ 422kcals

Fat

37g

Saturated Fat

12g

Carbohydrates

9g

Sugars

7.2g

Fibre

2.1g

Protein

12g

Salt

2.8g

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