Baked friggitelli peppers stuffed with ricotta and anchovies

Ingredients

For 1 serving

• Italian frying peppers11
• Ricotta110 g
• Anchovies in oil8 g
• Breadcrumbs14 g
• Dried oreganoto taste

Contains: gluten, lactose, fish,

In season: June – September

Method

1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Wash and dry the friggitelli peppers, slit them lengthways along one side without cutting them in half and remove the seeds with the tip of a small knife, leaving the stalk on.
3. Drain the anchovies in oil, pat them dry and chop them finely; in a bowl mix them with the ricotta and dried oregano until smooth. No salt needed, the anchovies are salty enough.
4. Fill the peppers with the mixture using a teaspoon, close them slightly and lay them on the tray opening side up.
5. Sprinkle with the breadcrumbs and bake for 15 minutes, until the peppers are soft and slightly wrinkled and the top is golden.