Ingredients
-
6 pepperspreferably red and/or yellow
-
400g ricotta
-
4 courgettes
-
4 carrots
-
3 garlic cloves
-
4 tbsp olive oil
-
salt & pepper
-
herbsoptional
Directions
Delight your guests with these vibrant stuffed peppers, filled with a savory mix of ricotta, courgettes, carrots, and garlic. Perfectly baked, they make a nutritious and impressive dish for any dinner party.
Ingredients
Adjust Servings:
| 6 peppers | |
| 400g ricotta | |
| 4 courgettes | |
| 4 carrots | |
| 3 garlic cloves | |
| 4 tbsp olive oil | |
| salt & pepper | |
| herbs |
Steps
|
1
|
Cut the tops off the peppers and remove the seeds. |
|
2
|
Dice the carrots and courgettes and mix with the ricotta, garlic, oil, salt and pepper. |
|
3
|
Fill the peppers with the mixture, cover them with the tops and place in an ovenproof dish. |
|
4
|
Cook for 20 minutes in your NN-CS89/88 combi oven on COMBI 3 mode (STEAM 1 + convection), making sure that the water tank is full. |
|
5
|
Serve with wild rice or a fish fillet. |
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