INGREDIENTS
5
orange bell peppers
2 Tbsps
olive oil
1 lb
whole-milk ricotta
1 Tbsp
torn mint leaves
1/2 cup
basil leaves
1 Tbsp
rosemary or
1 Tbsp
thyme leaves or
1/2 cup
green onions
1 handful
flat-leaf parsley
1 tsp
salt
1/2 tsp
pepper
2
eggs
2 ozs
parmigiano-reggiano
1 tsp
fennel flowers
2 Tbsps
breadcrumbs