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

2 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

36 sprays of Fry Light Extra Virgin Olive Oil

Method

1. 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.

2. 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.

2. Heat the oven to 200C/400F/gas 6.

3. 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 up and place in an ovenproof dish.

4. Spray each pepper 3 times with Fry Light, then put the dish into the oven to heat through for 10 minutes. While the peppers are in the oven, gently re-heat the tomato sauce before serving with the stuffed peppers.

Serve with extra basil leaves to garnish.

Photo And Recipes Credits: FryLight