Stuffed Peppers with Ricotta & Basil

Stuffed Peppers with Ricotta & Basil

Makes 12 serving 4 as a starter or 2 as a main course

Recipe Total 8 pts

2large vine tomatoes, skinned and chopped

2 tbsp dry white wine

1-2 cloves garlic, finely chopped

3 large red peppers

150g ricotta cheese

salt & pepper

small handful basil leaves, finely chopped

frylight

Put the chopped tomatoes into a smallpan witht he wine and garlic.  Bring to a simmer and cook 20 mins until they become soft and pulpy.  Sieve the sauce and season to taste.

Meanwhile place the peppers under the grill and cook 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.

Heat oven to Gas 6/200ºC

Season the ricotta cheese and mix in the basil.  Take a heaped tsp of the mixture and place at the narrow end of the pepper quarter.  Roll up and place into an ovenproof dish.

Spray each pepper with frylight and cook for 10 mins.

Serve with the tomato sauce.