2 large green peppers (or 1 red and 1 green)
225 g (8 oz) ricotta cheese
1 small pickled cucumber, finely chopped
7 g (1 tbsp) chopped parsley
7 g (1 tbsp) chopped dill
salt and pepper
crisp lettuce to serve
225 g (8 oz) ricotta cheese
1 small pickled cucumber, finely chopped
7 g (1 tbsp) chopped parsley
7 g (1 tbsp) chopped dill
salt and pepper
crisp lettuce to serve
method
1. Remove the stalk end of the peppers and discard the cores and seeds.
2. Mix the ricotta with the pickled cucumber, parsley, dill and salt and pepper.
3. Stuff the mixture into the peppers and refrigerate for several hours.
4. With a very sharp knife, cut the peppers into slices about 1 cm (1/2 in) thick.
5. Serve the pepper slices on a bed of crisp lettuce.
2. Mix the ricotta with the pickled cucumber, parsley, dill and salt and pepper.
3. Stuff the mixture into the peppers and refrigerate for several hours.
4. With a very sharp knife, cut the peppers into slices about 1 cm (1/2 in) thick.
5. Serve the pepper slices on a bed of crisp lettuce.
serving amount
serves 4
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