RICOTTA STUFFED PEPPERS

Table Memories Recipe

Recipe Story

Vibrant, fresh, and full of Mediterranean charm — these Ricotta Stuffed Peppers with Salsa Verde bring together creamy, tangy cheeses with the bright flavors of lemon, mint, and fresh herbs. Sweet roasted red peppers cradle a luscious mixture of ricotta, feta, and cottage cheese, offering a soft, indulgent bite that’s perfectly balanced by the aromatic punch of toasted pine nuts. Finished with a textured, herbaceous salsa verde, this dish feels elegant yet approachable — ideal for sharing, celebrating fresh ingredients, and enjoying the simple pleasures of wholesome, flavourful food.

Ingredients

For the peppers:

  • 8 long red peppers

  • 250g ricotta

  • 250g feta

  • 125g smooth cottage cheese

  • 1 cup plain yoghurt

  • 2 tsp olive oil

  • 1 tsp dried mint

  • Handful fresh mint, chopped

  • Zest of 2 lemons and 2 tsp lemon juice

  • 50g pine nuts, toasted

For the salsa verde:

  • 1 punnet flat-leaf parsley

  • 1 punnet basil

  • 1/2 punnet mint leaves

  • 4 cloves garlic, crushed

  • 10 anchovy fillets, chopped

  • 60g capers, chopped

Instructions

Preheat oven to 200C.

Using a sharp knife cut a slit down each pepper on one side of the pepper not all the way through

Place peppers on a tray, rub with olive oil and then roast until soft and coloured.

Remove from the oven and when cool enough to handle carefully remove the seeds with a teaspoon

Place the rest of the ingredients except the pine nuts in a bowl and mix together.

Season to taste

When the peppers are totally cool stuff the peppers with the mixture,

Make the salsa verde by processing all the ingredients together just with a pulse movement as you want the sauce to have texture. 

Keep to one side or in the fridge till ready to serve

To serve sprinkle over the nuts and drizzle over the salsa verde.