Ricotta Stuffed Red Peppers

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/2 cups ricotta cheese
• 1/4 cup pecorino romano cheese, finely grated
• 1 green onion, green part only, finely chopped
• salt
• pepper
• 12 red piquillo peppers, roasted and dry (other red will do)
• 1/2 cup basil leaves, fresh
• 1/2 cup flat leaf parsley, chopped
• 1 tablespoon water
• 3 tablespoons olive oil
• 2 summer squash, thinly sliced into rounds
• 2 tablespoons pine nuts, toasted

Recipe

• 1 in large bowl, with wire whisk, beat ricotta until smooth and fluffy. gently stir in pecorino, onion, and 1/4 teaspoon each salt and freshly ground black pepper. transfer filling to resealable plastic bag.
• 2 snip 1/2-inch hole in 1 corner of bag. into opening of 1 pepper, squeeze filling until pepper is full. repeat with remaining peppers and filling. if making ahead, cover and refrigerate up to overnight.
• 3 in food processor, with knife blade attached, pulse basil, parsley, water, and 1/8 teaspoon each salt and freshly ground black pepper until herbs are finely chopped. with machine running, add oil in steady stream; process until mixture forms a smooth puree. if making ahead, cover and refrigerate up to overnight.
• 4 to serve, on large serving platter, arrange squash; place stuffed peppers on top. stir sauce and spoon over peppers. garnish with pine nuts.