Stuffed peppers with ricotta & basil
- Low cal spray oil
- 2 Large Vine Tomatoes
- 2 tbsp Dry White Wine
- 2 Garlic Cloves
- 4 Large Red Peppers
- 200g Ricotta Cheese
- Salt & Pepper
- small handful Basil Leaves
Heat the oven to 200C/400F/gas mark 6.
Put the chopped tomatoes into a small pan with the wine and garlic. Bring to a simmer and cook for 20 minutes or until they become soft and pulpy.
Sieve the tomato sauce and season.
Meanwhile place the peppers under a grill and cook, turning until blistered and blackened all over. Put into a plastic bag and leave to cool.
Carefully remove the skin. Cut each pepper into quarters lengthways removing the seeds.
Season the ricotta cheese with salt and pepper and mix in the basil. Take a heaped teaspoon of the mixture and place at the narrow end of each pepper, place a scant teaspoon of chopped tomato on top.
Roll up and place in an ovenproof dish.
Spray each pepper 3 times with Fry Light, then put the dish into the oven to heat through for 10 minutes. While the peppers are in the oven, gently re-heat the tomato sauce before serving with the stuffed peppers.
Serve with extra basil leaves to garnish.