Cubanelle Peppers Stuffed with Ricotta and Artichokes
In this vegetarian version of the classic stuffed pepper, we’ve used sweet Cubanel peppers and stuffed them with a mixture of ricotta cheese, artichoke hearts and basil. The very thin flesh of this variety cooks very quickly in the oven. The peppers soak in a tomato sauce spiced with gorria chili, which is the same […]
Ingredients
- 1 garlic clove, chopped
- 2 tbsp (30 ml) olive oil
- 2 1/2 cups (625 ml) strained tomatoes
- 1/2 cup (125 ml) vegetable or chicken broth
- 1/4 cup (55 g) pitted black olives, quartered
- 1/2 tsp ground gorria chili pepper or Espelette pepper
- 1 container (300 g) ricotta cheese
- 1 can (14 oz/398 ml) water-packed artichoke hearts, drained and chopped
- 1/3 cup (25 g) fresh Parmesan cheese, finely grated
- 1/3 cup (15 g) basil leaves, finely chopped, plus more for serving
- 4 green or red cubanelle peppers, halved and seeded (see note)
Instructions
- In a pot over medium heat, soften the garlic in the oil. Add the strained tomatoes, broth, olives and gorria. Bring to a boil. Simmer for 5 minutes, stirring often. Season with salt and pepper. Pour the sauce into a 13 x 9-inch (33 x 23 cm) baking dish.
In this vegetarian version of the classic stuffed pepper, we’ve used sweet Cubanel peppers and stuffed them with a mixture of ricotta cheese, artichoke hearts and basil. The very thin flesh of this variety cooks very quickly in the oven. The peppers soak in a tomato sauce spiced with gorria chili, which is the same variety as Espelette chili pepper (which must grow in this region of the Basque Country to get its Protected Designation of Origin).