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Baked Cheese-Filled Sweet Peppers


Serves 4

  • 2 large red peppers
  • 2 large green peppers
  • 315g ricotta cheese, drained
  • 2 spring onions, chopped
  • 1 tablespoon finely grated orange rind
  • 2 tablespoons slivered almonds, toasted
  • 2 tablespoons snipped fresh chives
  • 1/2 cup/30 g breadcrumbs, made from stale bread
  • 60 g grated parmesan cheese
  • freshly ground black pepper
  • 2 egg whites


1 Preheat oven to 200 degrees-C.

2 Cut red and green peppers in half lengthwise. Remove seeds and membrane. Place peppers, cut side up, in a lightly greased baking dish.

3 Combine ricotta cheese, spring onions, orange rind, almonds, chives, breadcrumbs, half the parmesan cheese and black pepper to taste in a bowl.

4 Place egg whites in a bowl and beat until stiff peaks form. Fold egg white mixture into ricotta mixture.

5 Divide mixture between pepper halves. Sprinkle with remaining parmesan cheese. Bake for 15 minutes or until filling is puffed and golden.

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