Recipe Details
| Title | Stuffed Romano peppers with ricotta and mascarpone |
|
| Author | Ottolenghi | |
| Portions | 6 | |
| Created | 16th February 2015 06:47 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 177.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Cheese, Ricotta | 200 Gram |  |
| Cheese, Mascarpone | 100 Gram | |
| Oregano, fresh | 10 Gram | |
| Lemon, juice | 1 Teaspoon | |
| Oil, olive | 3 Tablespoon | |
| Vinegar, balsamic | 1 Teaspoon | |
| Pepper, hot chilli, green, raw | 1 Small | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Pine nuts | 40 Gram | |
| Lemon, peel | 1 Teaspoon | |
| Pepper, Romano, red, raw | 650 Gram |
Special Dietary Requirements Suitability
 |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 273 |  |
| Protein | 12.03% | |
| Other Carbohydrate | 0.59% | |
| Sugar | 8.60% | |
| Fat Saturated | 37.12% | |
| Fat Unsaturated | 31.59% | |
| Fiber | 7.65% | |
| Sodium | 1.93% | |
| Salt | 2.18% | |
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Recipe Method
1.Preheat the oven to 180C.