Baked Courgette and Ricotta Stuffed Peppers with Passata

Ingredients

• 4 large red peppers
• 250 g ricotta
• 1 courgette
• 2 clove garlic cloves
• 400 ml passata
• 1 tsp dried oregano
• 40 g Parmesan cheese
• 2 tbsp olive oil
• 15 g fresh basil

Method

1. 1

   Preheat the oven to 190°C (fan 170°C). Halve the peppers lengthways and remove the seeds. Place cut-side up in a roasting dish.

2. 2

   Grate the courgette and squeeze out excess moisture in a clean tea towel. Mix with the ricotta, crushed garlic, half the Parmesan and seasoning.

3. 3

   Spoon the ricotta mixture into the pepper halves. Pour the passata around the base of the dish and scatter over the oregano.

4. 4

   Sprinkle the remaining Parmesan over the peppers and drizzle with olive oil. Bake for 35 minutes until the peppers are tender and the tops are golden.

5. 5

   Scatter with fresh basil leaves and serve with crusty bread to mop up the sauce.