Baked Courgette and Ricotta Stuffed Peppers with Passata
Ingredients
- 4 large red peppers
- 250 g ricotta
- 1 courgette
- 2 garlic cloves
- 400 ml passata
- 1 tsp dried oregano
- 40 g Parmesan cheese
- 2 tbsp olive oil
- 15 g fresh basil
Nutrition (per serving)
- Calories
- 306 kcal
- Protein
- 15 g
- Carbohydrate
- 20.4 g
- of which sugars
- 15.8 g
- Fat
- 17.5 g
- of which saturates
- 7.5 g
- Fibre
- 6.3 g
- Salt
- 0.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
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
Spoon the ricotta mixture into the pepper halves. Pour the passata around the base of the dish and scatter over the oregano.
- 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
Scatter with fresh basil leaves and serve with crusty bread to mop up the sauce.
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