Stuffed peppers with ricotta and chard

Name: Stuffed peppers with ricotta and chard
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 green peppers; 6 TABLESPOONS Olive oil; 1 large chard; 2 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 250 g Ricotta; 1 TABLESPOON green pesto; 1 egg (size M); 75 g Sheep's cheese

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 green peppers
6 TABLESPOONS Olive oil
1 large chard
2 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
250 g Ricotta
1 TABLESPOON green pesto
1 egg (size M)
75 g Sheep's cheese

Directions

1
Cut off approx. 2 cm of the peppers from the end of the stalk as a lid. Core and wash the pod. Rub the peppers with approx. 2 tbsp. oil and put them on a baking tray without lid. Bake the peppers in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
2
manufacturer) Cook for 15-20 minutes.
3
Wash and clean the chard. Cut green leaves from the stem. Cut out the middle stalk. Cut stems into thin slices. Cut chard leaves into strips. Peel and chop garlic.
4
Heat 1 tablespoon of oil in a frying pan. Fry the chard stalks for about 5 minutes, then add garlic and chard leaves. Cover and cook for about 5 minutes. Season to taste with salt, pepper and nutmeg. Take out.
5
Mix ricotta, pesto, egg and chard, season with salt and pepper. Take the peppers out of the oven and fill with chard. Add the feta cheese and drizzle with 3 tablespoons of olive oil. Bake the stuffed peppers and the lids at the same temperature for another 15-20 minutes.