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Herb and ricotta baked chillies
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Ingredients:
  • 4 sweet chillies (banana chillies)
  • 200g fresh ricotta
  • 1 shallot, trimmed, sliced
  • 1/2 tsp fresh thyme leaves
  • Salt & freshly ground pepper
  • Olive oil spray
  • 20.00 ml red wine vinegar
  • 36.40 gm olive oil
Instructions:
  • Preheat oven to 180°C and prepare a baking tray lined with non-stick baking paper. Make a lengthwise slit on one side of each chili, then remove seeds and white membrane from all the chillies.
  • Mix together the ricotta, shallot, and thyme, then season with salt and pepper. Stuff the chillies with the ricotta mixture and place them on the baking tray, laying them sideways.
  • Coat with a light mist of aromatic olive oil. Roast until beautifully golden, around 40 minutes.
  • Mix the vinegar and oil together, and season with salt and pepper. Arrange the chili peppers on serving plates with the arugula. Drizzle the dressing over the top before serving.

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