Ingredients
4 red bell peppers
250 g spinach
250 g ricotta
1 onion
3-4 tomatoes
mushrooms
grated pecorino, grano padano or parmesan
salt and pepper
olive oil
Preparation
-steam the spinach -sauté the onion and mushrooms -chop tomatoes -cut off tops and clean out peppers -in a mixing bowl, mix together the spinach, ricotta, onion and mushrooms. Add grated cheese, salt and pepper to taste and oil for consistency. -fill peppers to the brim with the mix. -throw in the oven, covered in aluminum foil, for ~40 minutes at 425. After 40 minutes, remove from foil and keep in oven for ~10 more minutes.
