Stuffed peppers originated in Mediterranean regions, especially Spain and Italy. This version fills them with ricotta, ham and Parmesan. Bake 35 minutes at 190°C and serve.
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Ingredients for 4 servings

servings
  • 4 red, green or yellow peppers
  • 2.8 oz (80 g) grated parmesan
  • 1 bunch of parsley
  • 1 teaspoon basil
  • 4 tablespoons breadcrumbs
  • 2 garlic cloves
  • 10.5 oz (300 g) ricotta
  • 3 eggs
  • 4 tablespoons olive oil
  • 7 oz (200 g) cooked ham
  • Salt, pepper