Peppers stuffed with ricotta and walnuts are a delicious and creamy side dish with a crunchy touch thanks to the chopped walnuts. The sweetness of the peppers pairs perfectly with the softness of the ricotta and the crunchiness of the dried fruit, creating a light but tasty dish, perfect to accompany main courses.
Vegetarian
👥 Servings: 3-4 people
💰 Cost: Medium
⏱️ Preparation time: 10 min
⏱️ Cooking time: 12 min
🔋 Difficulty: Medium
Ingredients
For about 2 peppers stuffed with ricotta:
- 2 medium peppers (red or yellow)
- 200g (7 oz) ricotta
- 50g (1.8 oz) coarsely chopped walnuts
- 40g (1.4 oz) grated parmesan
- 1 clove garlic, finely chopped
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- Thyme or parsley to garnish
Preparation
How to make peppers stuffed with ricotta
- Prepare the peppers: Wash and cut the peppers in half lengthwise, removing the seeds and internal filaments. Lightly brush the inside with a drizzle of extra virgin olive oil.
- Prepare the filling: In a bowl, mix the ricotta with the parmesan, chopped walnuts, garlic, salt and pepper. Fill each pepper half with the mixture, leveling it well.
- Air fryer cooking: Arrange the stuffed peppers in the air fryer basket. Cook at 180°C for 12 minutes, until the peppers are tender and the surface is golden.
- Serve and enjoy: Sprinkle with fresh thyme or parsley and serve immediately!
Sustainable Tips ♻️
Avoid food waste: If you have leftover peppers or stuffing, you can use them to make an omelette or a pasta sauce.
For a completely vegan version: you can replace the traditional ricotta with a plant-based alternative made with cashews or tofu. Cashew ricotta is obtained by blending soaked cashews with lemon juice, nutritional yeast and a pinch of salt, while tofu ricotta is prepared by mashing soft tofu with lemon juice and spices to taste. However, the use of the term “vegetable cheese” is a matter of debate: as highlighted in an article in Repubblica, the use of traditional names for vegan cheeses is often disputed and, in some cases, can lead to regulatory restrictions. To avoid controversy, some producers and restaurateurs prefer to adopt alternative names such as “vegetable cream” or “vegetable alternative”.
Baking: If you don’t have an air fryer, you can cook the peppers in a static oven at 200°C for 20 minutes.
