Stuffed Peppers with Ricotta, Eggplant, and Pine Nuts
Category: Main Dishes
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow bell peppers | 250g |
| Red bell peppers | 250g |
| Bread crumbs | 20g |
| Grana Padano PDO cheese | 20g |
| Extra virgin olive oil | To taste |
| Eggplant | 200g |
| Cow’s milk ricotta | 250g |
| Pine nuts | 2 tbsp |
| Capers | 20g |
| Anchovies in oil | 5 |
| Salt | To taste |
| Garlic clove | 1 |
| Pecorino cheese | 50g |
| Oregano | 1 tsp |
| Piccadilly tomatoes | 2 |
| Black pepper | To taste |
Instructions
-
Begin by washing the yellow and red bell peppers and the eggplants thoroughly under running water. Cut off the tops of the peppers, setting them aside for garnish if desired. Carefully remove the seeds from the inside of the peppers using a spoon.
-
Next, trim the eggplants by removing the stems. Slice them into approximately 1 cm thick rounds and then dice them into small pieces. Transfer the diced eggplant to a colander placed over a tray to allow them to release any bitter liquid. For best results, sprinkle the diced eggplant with a bit of salt to speed up the process.
-
After a few minutes, the eggplant should have released some liquid. Gently blanch the eggplant by briefly boiling it, then use a slotted spoon to drain the pieces. Cut the blanched pieces in half and scoop out any remaining seeds using a small spoon. Chop them into smaller cubes and place in a small bowl.
-
Rinse the eggplant quickly under running water to remove excess salt and then dry them with a kitchen towel. Pat them gently with paper towels to remove any remaining moisture.
-
In a pan, heat a drizzle of olive oil and sauté the garlic clove until golden. Add the eggplant and cook for 10-15 minutes, stirring occasionally to ensure the vegetables dry out and turn golden. Season with salt to taste, remove the garlic, and let the eggplant cool to room temperature.
-
While the eggplant is cooling, prepare the rest of the stuffing ingredients. Finely chop the fresh oregano and drain the anchovies from the oil. In a bowl, place the ricotta cheese, which you’ve previously drained in a fine-mesh strainer to remove excess whey. Add the capers, pine nuts, grated Pecorino cheese, chopped oregano, and anchovies.
-
Stir in the diced eggplant and finely chopped Piccadilly tomatoes. Mix well to combine all the ingredients into a cohesive filling.
-
Stuff the prepared bell peppers with the ricotta and eggplant mixture. Set aside the stuffed peppers for the next step.
-
In a separate pan, toast the breadcrumbs with a small drizzle of olive oil over low heat. Stir them constantly for a few minutes until golden brown and crispy. Sprinkle the toasted breadcrumbs over the stuffed peppers for a delightful crunch.
-
Place the stuffed peppers on a baking tray, and for an added touch, you can replace the pepper tops as a garnish for a beautiful presentation.
-
Bake the stuffed peppers in a preheated oven at 180°C (350°F) for 25-30 minutes or until the peppers are tender and the stuffing is golden on top. Serve hot, garnished with their “caps” if you’ve kept them.
Enjoy this delicious and savory main dish, perfect for a light yet hearty meal! These stuffed peppers, rich with the flavors of creamy ricotta, earthy eggplant, and crunchy pine nuts, are a true delight for any occasion.
