Ascolta bene, tesoro. Heat your oven to 400 degrees. Rub each pepper all over with olive oil and season with salt and pepper - use your hands, feel the pepper.
Put the peppers on a baking sheet and roast 15-20 minutes until the skin blisters and chars a little. This is good - we want this.
Take them out and let them cool until you can handle them. Then carefully peel the skin - it should come off easy now. Keep the stems, eh? They look beautiful. (If the skin sticks, put them in a bowl and cover with a towel for 10 minutes - the steam helps)
Make a careful slit down one side of each pepper and scoop out all the seeds with a spoon. Season inside with more salt and pepper.
Turn your oven down to 375 degrees. Oil another baking sheet - don't be stingy.
In a bowl, mix the ricotta, beaten egg, all the herbs, and the garlic. Taste it - add more salt if it needs. The filling should taste good on its own, capisce?
Spoon the filling gently into each pepper - about 1/4 cup each. Don't overstuff or they'll burst like my grandson's cheeks at dinner.
Place them seam-side down on your oiled pan and bake 25-30 minutes until the peppers are soft and the filling is set and golden on top.
Serve warm with good bread and maybe a little drizzle of your best olive oil. Bello!
Save this recipe to your collection
Sign up free
Comments