1 Wash and dry the peppers, cut off the top cap, remove the seeds and white filaments inside
2 Chop the garlic cloves (germ removed) with the parsley and cooked ham.
3 Put the ricotta in a bowl, add the eggs and all the other ingredients and 1 tablespoon of oil, mix everything well.
4 Fill the peppers with the filling and place them in an oven-safe dish in which you pour the 3 other tablespoons of oil.
5 Season and pepper.
6 Cook in a preheated oven at 190°C (375°F) for 35 to 40 minutes.
serve immediately.
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