Ricotta di Bufala e Peperoni Ripieni Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 cup of ricotta di bufala
- 1/2 cup of grated parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh oregano
- 1/4 cup of chopped sun-dried tomatoes
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 2 tbsp of olive oil

Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Cut off the tops of the bell peppers and remove the seeds and membranes.

3. In a mixing bowl, combine the ricotta di bufala, parmesan cheese, parsley, basil, oregano, sun-dried tomatoes, garlic, salt, and pepper.

4. Stuff the bell peppers with the ricotta mixture and place them in a baking dish.

5. Drizzle the olive oil over the stuffed peppers.

6. Cover the baking dish with foil and bake for 30 minutes.

7. Remove the foil and bake for an additional 15 minutes or until the peppers are tender and the cheese is melted and golden brown.

8. Serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 12g
Protein: 12g
Sodium: 350mg

Substitutions for ingredients:
- Ricotta di bufala can be substituted with regular ricotta cheese.
- Parmesan cheese can be substituted with pecorino romano cheese.
- Sun-dried tomatoes can be substituted with roasted red peppers.

Variations:
- Add cooked ground beef or sausage to the ricotta mixture for a meatier version.
- Use different herbs such as thyme or rosemary for a different flavor profile.
- Add chopped nuts such as pine nuts or walnuts for added texture.

Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to avoid any bitterness.
- Use a spoon to stuff the ricotta mixture into the peppers to avoid making a mess.
- If the peppers are not standing upright, slice a small piece off the bottom to make them level.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
Serve the stuffed peppers on a platter with a sprinkle of chopped fresh herbs on top.

Garnishes:
Garnish with a drizzle of balsamic glaze or a sprinkle of red pepper flakes.

Pairings:
Serve with a side salad or crusty bread.

Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
- If the cheese is browning too quickly, cover the dish with foil and continue baking.

Food safety advice:
- Make sure to wash the bell peppers thoroughly before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.

Food history:
Ricotta di bufala is a type of Italian cheese made from the milk of water buffalo. It has a creamy texture and a slightly sweet flavor. Peppers are a staple in Italian cuisine and are often stuffed with various fillings.

Flavor profiles:
Creamy, savory, slightly sweet, and herbaceous.

Serving suggestions:
Serve as a main dish or as a side dish.

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Region: Italian

Taste: Savory, Rich, Creamy, Tangy, Spicy