PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
- Small red or yellow peppers
- 500gr fresh ricotta cheese
- 100gr parmesan or pecorino cheese
- 3 tbsp of breadcrumbs or more (depending on the moisture content of the ricotta)
- 2 eggs
- 1 tbsp of chopped Italian parsley
- 1 clove garlic, finely chopped
- 1 – 2 tbsp Stefano’s olive oil
- Salt
PREPARATION:
- Preheat BBQ to 375°F.
- Make a stuffing with all the ingredients. The mixture should be creamy.
- Stuff the peppers and place them on a NOSTIK basket (this will prevent the cheese from dripping between the grids)
- Cook on BBQ for 25 minutes.
