Stuffed Peppers with Ricotta and Spinach
Red and yellow peppers baked and stuffed with Il Cardinale (wholegrain red rice), drained fresh ricotta, sautéed spinach, lemon zest and toasted pine nuts. A vegetarian one-dish meal for spring and summer with our Cardinale from Lumellogno.
- Time: 90 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Il Cardinale Acqua e Sole rice
- large peppers
- fresh spinach
- drained fresh ricotta
- grated Parmesan
- mozzarella fior di latte
- fresh spring onion, finely chopped
- medium egg to bind
- pine nuts, toasted separately
- Zest of half an unwaxed lemon
- A sprig of fresh basil and parsley
- Nutmeg, fine salt, black pepper
- tablespoons breadcrumbs
- Extra virgin olive oil