Hi readers! Meet my wonderful, smart and beautiful mom. She will be the last guest post for a while and we hope you enjoy it!
Hello! My name is Cristina and I want to tell you that I LOVE Kitchin-it. It is my pleasure to write a guest post for this wonderful blog. I am also Raquel’s No. 1 fan because of something very simple... she's my daughter! ;)
I love sweet peppers and all its family: peppers, “piquillo” pepper and bell pepper. The most famous ones are found in Spain or Italy, but in many large cities in the world are available in ethnic markets. When I decided to prepare a recipe for the blog, I wanted to do it based on this vegetable because it’s one of my favorites. It’s also quite easy to be creative with it while staying healthy.
Depending on where you live, you can get many varieties of this vegetable. In my case, I’ve got some very tasty, attractive and easy to fill peppers.
Now, the recipe!
1 ½ cup ricotta cheese
100g of stuffed olives (garlic, anchovy, etc)
1 cup light cream
½ cup homemade tomato sauce
4 tablespoons Parmesan cheese
Salt and pepper
1. Wash peppers. Open on one side carefully and extract the seeds, trying to keep the stem pop out to avoid overflow.
2. Chop the olives in two or three parts. With a fork, mix the ricotta cheese with the olives. Add salt, pepper and herbs to taste.
3. In a bowl, mix heavy cream and homemade tomato sauce. I used one that I prepared myself which is based in tomato, garlic and oregano mainly. Mix until smooth, should have a pink color.
4. Carefully fill the peppers with the mixture of ricotta and olives. Place them on a baking sheet, and pour the cream and tomato sauce on top.
5. Finally, add the parmesan cheese so that it covers the entire surface of the peppers. Bake for 40 minutes at 350F.