Baby red peppers stuffed with feta, ricotta and herbs, then baked in the oven. A great side dish to any meat dish or as one of several vegetarian dishes. Adapted from the January 2006 ‘Australian Good Taste’ magazine.
Ingredients: [‘baby red peppers’, ‘feta’, ‘ricotta cheese’, ‘fresh parsley’, ‘fresh dill’, ‘lemon zest’, ‘garlic cloves’, ‘fresh ground black pepper’, ‘fresh lemon juice’, ‘extra virgin olive oil’, ‘watercress leaves’]
Quantity of Ingredients: [“10 baby red peppers or 5 full-size red peppers, halved “,”150 g feta”,”100 g ricotta cheese”,”2 tablespoons fresh parsley, chopped “,”1 tablespoon fresh dill, chopped “,”2 teaspoons lemon zest, finely grated “,”2 -4 garlic cloves, minced “,” fresh ground black pepper, to taste “,”1 1/4 cups fresh lemon juice”,”2 tablespoons extra virgin olive oil”,”2 cups watercress leaves, washed, dried, to serve “]
Number of Servings: 6
Steps: [‘Preheat the oven to 200°C, cut the tops off the baby red peppers and reserve (or halve the full-sized red peppers); using a small sharp knife, carefully remove the membrane and seeds and discard.’, ‘Place the feta and ricotta in a bowl and using a fork mash them until they are well-combined; add the parsley, dill, lemon zest and garlic, and season with pepper to taste.’, ‘Place the peppers in a lightly oiled roasting pan, divide the feta mixture among the red peppers and spoon it into the peppers, replace the tops, and drizzle the peppers with lemon juice and oil.’, ‘Roast the peppers in the oven for 20 minutes or until tender. If you are using halved full-sized peppers, you may want to cover the pan loosely with foil for the first part of the roasting time.’, ‘Transfer the peppers to a serving dish and garnish with watercress to serve.’]