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Baked Peppers with Ricotta and Basil

February 8, 2010

We adapted this recipe from the popular book “Under the Tuscan Sun” by Frances Mayes. Our classes on authentic Tuscan cuisine are some of our most popular classes as they focus on the simple, beautiful foods of the Tuscany region of Italy.

  • 3 large yellow peppers
  • ½ Tablespoon olive oil
  • 2 cups ricotta cheese
  • ½ cup chopped basil
  • ½ cup finely sliced green onions
  • ½ cup minced Italian parsley
  • Salt and Pepper to taste
  • 2 eggs, beaten
  • Basil leaves, for garnish

Preparation
Singe the peppers quickly over a gas flame or grill. The peppers should be charred all over, but don’t cook them so long that they turn limp. Cut in half and clean out ribs and seeds. Place on a baking sheet and drizzle with olive oil. In a large bowl mix cheese, basil, onions, parsley, salt and pepper. Stir in eggs. Fill peppers and bake at 350º for 30 minutes. Garnish with basil leaves. Makes 6 servings.

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