These bite-size peppers are fantastically light and moreish, as well as being super easy to make. Roasting on the barbecue until the skins start to blacken gives them a wonderfully smoky taste, which marries perfectly with the creamy, tangy ricotta filling. Of course, we all know how fickle a British summer can be and, fortunately, these peppers are equally tasty cooked under a grill.
This recipe can also easily be adapted to be suitable for vegans: simply replace the ricotta cheese with firm tofu.
|Typical Values||per 100g||per 56g serving|
|Energy ||94 kcal |
|53 kcal |
of which saturates
|6 g |
|3.4 g |
of which sugars
|3.6 g |
|2 g |
|Fibre||1.5 g ||0.9 g |
|Protein||5.5 g ||3.1 g |
|Salt||0.1 g ||0.1 g |
Ricotta cheese is not only luxuriously creamy tasting, it's also low in fat. This recipe uses whole milk ricotta, which contains less than half the calories and fat found in Cheddar cheese. For an even lighter version, substitute the whole milk ricotta for semi-skimmed ricotta. Great news for cheese lovers!
The vibrant colour of peppers is a sign of their high nutrient value. They are a good source of antioxidants, vitamin C and folate.
Basil contains two different types of antioxidants which help to reduce free radical damage in the body.
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