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Roasted peppers stuffed with homemade ricotta

Time 40 minutes
Yields Serves 4 to 6
Roasted peppers stuffed with homemade ricotta
1

Heat the oven to 400 degrees. Line a jellyroll pan with aluminum foil and place the whole peppers on top. Roast, turning occasionally, until the peppers are shrunken and shriveled, about 20 minutes. Set aside to cool.

2

While the peppers are roasting, roughly stir together in a small bowl the ricotta, capers, olive oil, red pepper, salt and freshly ground black pepper and chives. Taste and add more salt if necessary.

3

After the peppers have cooled, peel away the tough skins and discard. Remove the stems and use your fingers to rub off any seeds that stick.

4

Divide the peppers into lengthwise strips about 2 inches wide; usually this will mean in quarters. Place a scant tablespoon of ricotta filling at one end of the pepper and roll it up end-to-end, pressing gently to keep everything together. Place each completed roll on a platter (it’s nice to alternate red and yellow pieces).

5

When all of the pepper pieces have been used, lightly drizzle the completed rolls with a little very good olive oil and sprinkle lightly with coarse salt before serving.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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