Stuffed Peppers With Ricotta and Basil......

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:

1. Put the chopped tomatoes into a small pan with the wine and garlic. 
2. Bring to a simmer and cook for 20 minutes or until they become soft and pulpy. 
3. Sieve the tomato sauce and season.
4.  Meanwhile place the peppers under a grill and cook, turning until blistered and blackened all over. 
5. Put into a plastic bag and leave to cool. 
6. Carefully remove the skin. 
7. Cut each pepper into quarters lengthways removing the seeds.
8. Heat the oven to 200C/400F/gas 6.
9. Season the ricotta cheese with salt and pepper and mix in the basil. 
10. 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. 
11. Roll up and place in an ovenproof dish.
12. Spray each pepper 3 times with Fry Light, then put the dish into the oven to heat through for 10 minutes. 
13. 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.

Guest post Credits - FryLight