Baked Peppers Stuffed with Ricotta | Mediterranean Flavours

Preheat the oven to 190 °C (180 °C for fan-assisted ovens). Wash the bell peppers, cut them in half lengthwise, then carefully remove the seeds and white ribs while keeping the stems intact.

Heat 15 ml of extra virgin olive oil in a pan, add the finely crushed garlic and the washed spinach. Sauté for 1-2 minutes until it just wilts. Remove from heat, let it cool down, squeeze out the excess liquid thoroughly, then coarsely chop.

In a bowl, mix together the ricotta, egg, three-quarters of the Parmesan cheese, squeezed spinach, fine salt, freshly ground black pepper, and a pinch of ground nutmeg.