Stuffed Romano peppers with ricotta and mascarpone

lunch · ⏱ 45 min · 6 portions · 10.0 g carbs / portion · vegetarian · allergens: gluten, milk, tree nuts

v4 · rb0e705f985 20260727Z1751 Stuffed Romano Peppers 🎉 🔥 preheat the oven to 180°C 🍽 incise the romano peppers 6 cm long from the top to scoop seeds 🔥 ⏱ 30 min roast the romano peppers until soft ⏳ ⏳ 5 min cool the roasted romano peppers then extract and discard seeds and keep the stem 🔪 peel the romano peppers and dry the skin on paper 🍳 ⏱ 5 min toast the pine nuts lightly 🔪 whisk the ricotta, mascarpone, pine nuts, oregano, lemon zest, lemon juice, and olive oil with salt and black pepper 🍽 scoop and spoon filling into each pepper and seal the incision 🍽 drizzle olive oil around each pepper and dot with balsamic 🍽 sprinkle the green chilli slices over the peppers 🍽 serve on individual plates 6 pieces romano pepper 40 g pine nut 3 tbsp olive oil 1 tsp balsamic vinegar 1 piece green chilli 200 g ricotta 100 g mascarpone 10 g oregano leaf 1 tsp lemon zest 1 tsp lemon juice salt to taste black pepper to taste drizzle olive oil · 2⅛ tbsp olive oil balsamic vinegar green chilli
http://flowcooking.food/en-us/recipe/210/stuffed-romano-peppers-with-ricotta-and-mascarpone/