Stuffed Peppers with Ricotta, Eggplant, and Pine Nuts

Here is the recipe to prepare delicious Italian-style stuffed peppers with ricotta, eggplant, and pine nuts. The combination of these ingredients offers a contrast of flavors and textures that blend perfectly inside the peppers.

Ingredients

• 4 medium-sized red or yellow bell peppers
• 250 g of ricotta
• 1 large eggplant
• 50 g of pine nuts
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil
• Grated Parmesan cheese (optional)

Preparation

1. Wash the peppers, cut the top part to create a “cap” and remove the seeds and inner membranes. Rinse them well and set aside.
2. Cut the eggplant into small cubes and sauté in a pan with a drizzle of oil and a clove of garlic until golden brown and soft. Season with salt and pepper and set aside to cool.
3. In a large bowl, mix the ricotta with the toasted pine nuts (pan-toasted without oil until golden brown). Add the cooled eggplants, a pinch of salt and pepper, and chopped fresh basil leaves.
4. Stuff each pepper with the ricotta and eggplant mixture, pressing down slightly to compact the filling.
5. Place the peppers in a lightly oiled baking dish, put the “cap” on top of each, and if desired, sprinkle with grated Parmesan cheese.
6. Bake in a preheated oven at 180 °C (356 °F) for approximately 20-30 minutes, or until the peppers are tender and the filling’s surface is slightly golden.
7. Serve the stuffed peppers hot or at room temperature.

Stuffed peppers are a colorful, tasty, and versatile dish, excellent as both an appetizer and a main course.

Fun Facts

Bell peppers are native to the Americas and were brought to Europe by the Spanish. They have adapted well to Mediterranean cuisine and have become a fundamental ingredient in many traditional dishes, including fillings. The version with ricotta, eggplants, and pine nuts is a perfect example of how simple ingredients can create a dish rich in flavor.