Peperoni Romani con Ripieno di Ricotta, Parmigiano e Pistacchio

I just wanted something simple & delicious for dinner tonight so I made Peperoni Romani con ripieno di ricotta, parmigiano e pistacchio. These peppers are native to Italy, they have a sweet flavour & are perfect for stuffing.

My own recipe of romano peppers filled with ricotta, parmesan & pistachios, delicious served as a vegetarian dish or accompaniment to meat or fish (just leave out the parmesan if vegetarian).

I’m having mine with chicken baked in the oven with lemon thyme & garlic.

Mangia, mangia! 👩🏻‍🍳

Peperoni Romani con ripieno di ricotta, parmigiano e pistacchio recipe:
4-6 romano peppers

Filling:
200g ricotta
40g parmesan - grated (leave out if vegetarian)
2 garlic cloves crushed
50g chopped pistachios
Zest of 1/2 lemon
Seasoning
1 tbsp extra virgin olive oil

Serve with a drizzle of olive oil & basil leaves

1. Preheat oven to 200C fan.
2. Make slits in the peppers & carefully remove the seeds & leave the stalks in tact.
3. Place on tray & bake for 10 minutes.
4. Make the filling, mix everything & taste for seasoning.
5. Take peppers out of oven, cool slightly.
6. Fill each pepper with the mixture & return to the oven for about 20 minutes.
7. To serve drizzle with a little olive oil & few basil leaves.
8. Eat on their own or as an accompaniment to meat or fish.