• 4servings
  • 35minutes
  • 320calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) part-skim ricotta cheese

  2. 1/4 cup(s) finely grated Pecorino Romano cheese

  3. 1 green onion , green part only, finely chopped

  4. Salt

  5. Pepper

  6. 12 whole(s) roasted red piquillo peppers , patted dry

  7. 1/2 cup(s) packed fresh basil leaves

  8. 1/2 cup(s) packed fresh flat-leaf parsley leaves

  9. 1 tablespoon(s) water

  10. 3 tablespoon(s) extra-virgin olive oil

  11. 2 yellow summer squash , thinly sliced into rounds

  12. 2 tablespoon(s) pine nuts , toasted

Instructions Jump to Ingredients ↑

  1. In large bowl, with wire whisk, beat ricotta until smooth and fluffy. Gently stir in Pecorino, onion, and 1/4 teaspoon each salt and freshly ground black pepper. Transfer filling to resealable plastic bag.

  2. Snip 1/2-inch hole in 1 corner of bag. Into opening of 1 pepper, squeeze filling until pepper is full. Repeat with remaining peppers and filling. If making ahead, cover and refrigerate up to overnight.

  3. In food processor, with knife blade attached, pulse basil, parsley, water, and 1/8 teaspoon each salt and freshly ground black pepper until herbs are finely chopped. With machine running, add oil in steady stream; process until mixture forms a smooth puree. If making ahead, cover and refrigerate up to overnight.

  4. To serve, on large serving platter, arrange squash; place stuffed peppers on top. Stir sauce and spoon over peppers. Garnish with pine nuts.


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