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Stuffed Peppers With Ricotta and Basil...... - Claire Justine
Stuffed Peppers With Ricotta and Basil…… Serves 4 as a starter or 2 as a main course. Preparation time: 20 minutes Cooking time: 35-45 minutes Cals per portion: 108 Fat per portion: 4.5g of which saturates per portion: 2g Ingredients: large vine tomatoes, skinned and chopped 2 tbsp dry white wine 1-2 cloves garlic, finely chopped 3 large red peppers 150g ricotta cheese salt and pepper small handful basil leaves, finely chopped 3-6 sprays of Fry Light Extra Virgin Olive Oil Method: Put the chopped tomatoes into a small pan with the wine and garlic. Bring to a simmer and cook for 20 minutes or until they become soft and pulpy. Sieve the tomato sauce and season. Meanwhile place the peppers under a grill and cook, turning until blistered and blackened all over. Put into a plastic bag and leave to cool. Carefully remove the skin. Cut each pepper into quarters lengthways removing the seeds. Heat the oven to 200C/400F/gas 6. Season the ricotta cheese with salt and pepper and mix in the basil. Take a heaped teaspoon of the mixture and place at the narrow end of each pepper, place a scant teaspoon of chopped tomato on top. Roll …