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Herby Ricotta Stuffed Peppers

Frances & Edward Mayes
  • 35 minutes
  • Serves 5

INGREDIENTS

1/2 cup

Basil, fresh

1 tsp

Fennel flowers

1 handful

Flat-leaf parsley

1/2 cup

Green onions

5

Yellow or red bell peppers

2

Eggs, large

1/2 tsp

Pepper

1 tsp

Salt

2 tbsp

Olive oil, extra-virgin

2 tbsp

Breadcrumbs

1/2 cup

Parmesan, grated

2 cups

Whole milk ricotta