Stuffed Romano Peppers with Ricotta and Mascarpone

ottolenghi.co.uk

ck1cindy

6 Romano peppers (650g)

200g ricotta

100g mascarpone or cream cheese

40g pine nuts, lightly toasted

10g fresh oregano leaves, roughly chopped

1 tsp grated lemon zest, plus 1 tsp juice

3 tbsp olive oil

1 tsp best-quality balsamic vinegar

1 small green chilli, cut into paper-thin slices

Salt and black pepper

Use the best quality ricotta you can find for this. Serves six, as a starter or part of a mezze platter, along with good bread.

Directions at ottolenghi.co.uk

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