Fig and Ricotta Stuffed Bell Peppers

Ingredients

Bell peppers

4 large, any color

Fresh figs

1 cup, diced (about 8-10 figs)

Ricotta cheese

1 cup

Breadcrumbs

1/2 cup, plus extra for topping

Garlic

2 cloves, minced

Fresh parsley

2 tablespoons, chopped

Fresh basil

2 tablespoons, chopped

Olive oil

2 tablespoons, plus extra for drizzling

Salt

1/2 teaspoon, or to taste

Pepper

1/4 teaspoon, or to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Set aside.
3. In a mixing bowl, combine the diced figs, ricotta cheese, 1/2 cup breadcrumbs, minced garlic, parsley, basil, olive oil, salt, and pepper. Mix until well combined and creamy.
4. Generously stuff each bell pepper with the fig and ricotta mixture, packing it down slightly to ensure they are full.
5. Place the stuffed peppers upright in a baking dish. Drizzle a little olive oil over the tops of the peppers to enhance browning.
6. Sprinkle additional breadcrumbs on top of each stuffed pepper for a crispy finish.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the tops are golden brown.
8. Remove from the oven and let cool slightly before serving. Enjoy these stuffed peppers hot or at room temperature.