I had recently made a recipe that I needed just a little ricotta cheese. I had about 2/3 of the container left and decided when I saw these huge red bell peppers that I would play around with creating a filling for them with what I had in the house. Here is the results which Jos already said he wants to eat again...
Stuffed red peppers
2 large red bell peppers
3 spring onions, chopped
12 button mushrooms, quartered
2 tomatoes, remove seeds and chop
about 12 fresh sage leaves, chopped
2/3 cup ricotta cheese
salt and pepper
about 1/2 cup grated cheese
2 tablespoons each of breadcrumbs and grated cheese
Cut the bell peppers in half and clean out the seeds. Par boil them in water for about 5 minutes or just until they start to soften. Now fry the onion, mushroom, tomatoes, sage and thyme. Spoon a tablespoon of the mix into each of the peppers.
In a bowl, mix the ricotta with an egg and freshly ground sea salt and black pepper. Stir in the grated cheese mixing well. Mix the remaining vegetable mixture in the ricotta mixture and spoon into the bell peppers. Top with the breadcrumbs and grated cheese mixed together. Bake in a 200C/400F oven for 20 to 30 minutes.
Served with a good rosé wine, this makes a perfect dinner on a warm summer's evening.
Bon appetit or eet smakelijk!