Ricotta cheese filled baby sweet peppers Chew The Cud Pure Vegetarian and Vegan food

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Ricotta filled baby peppers

You will need:

4 baby sweet peppers

125g ricotta cheese

10g spring onions

10g fresh basil

1-2 Drops Tabasco Sauce

drizzle of olive oil

pinch of salt and pepper

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1. Prepare your cheese filling

Finely slice the basil leaves, spring onions, and mix into the ricotta cheese.
Season with salt and pepper.

If you feel spicy add 1-2 drops of Tabasco sauce or any other chilli sauce
you may prefer.

2. Prepare your baby sweet peppers

Slice the tops of and keep safe for now.

Scrap out all the seeds.

Stuff the cheese filling into the baby sweet peppers, place their tops back
on and lay flat on a non stick tray.
Drizzle with olive oil and session with salt and pepper.

Bake for 10 minutes at 200c

Serve warm on a bed of mixed leaf salad with a side of crusty toasted bread.