Broiled Cheese Stuffed Peppers

[Guest guest]

Broiled Cheese Stuffed Peppers

 

8 peppers, we used red, orange and yellow

 

Filling:

8 ozs ricotta cheese

8 ozs. cream cheese

1 tbsp. extra-virgin olive oil

grated zest of 1 lemon

3 large handfuls of fresh basil, chopped

salt and pepper

 

Vinaigrette:

1/2 cup plus 1 tbsp.extra-virgin olive oil

2 tbsps. balsamic vinegar

Juice of half a lemon

2 ozs. pitted black olives, freshly chopped

2 garlic cloves, finely chopped

1 tsp. honey

2 tbsps.chopped basil

selection of mixed baby leaves to serve

basil leaves to garnish

 

Preheat broiler. Place the whole peppers under the heat and grill them all over,

using tongs to turn, until the skins are nicely charred. Remove and place in a

plastic bag to cool.

Carefully peel away and discard the skins from the peppers, trying not to tear

the flesh. Chill until needed.

Mix together the filling ingredients, either by hand or in a food processor. Add

salt and pepper to taste, then cover and chill for at least 1 hour.

Place the vinaigrette ingredients in a screw-top jar and shake well.

To fill the peppers, carefully cut them open lengthwise, down one side only, and

remove the seeds and membranes.

Lay the peppers flat and pat dry inside with paper towels.

Spoon the ricotta mixture into the centre, dividing it evenly, then neatly roll

up.

Chill until ready to serve.

Makes 8 servings.