1 tablespoon extra virgin olive oil
1 onion, chopped finely
1 clove garlic, crushed
2 zucchini, grated
400g can crushed tomatoes
2 tablespoons balsamic vinegar
1 tablespoon oregano, chopped finely
1 tablespoon marjoram
4 large red peppers
4 x 150g ricotta cheese (females)
4 x 200g ricotta cheese (males)
- Preheat oven to 180°C.
- Heat oil in a large frying pan and cook onion and garlic until soft. Add zucchini and tomatoes, breaking them up with a wooden spoon. Bring to the boil. Reduce heat and simmer for 10 minutes until sauce is thickened.
- Add balsamic vinegar and herbs and mix gently. Remove from heat.
- Slice the top off each pepper and reserve. Remove the seeds and core. Stand the peppers up in the base of a baking tray.
- Half fill each pepper with the tomato mixture. Add half the cheese into each pepper, followed by the remaining tomato mixture and the rest of the cheese. Replace the tops and bake for 25-30 minutes until peppers are softened.
Serving suggestion: Serve on its own or with a side salad.
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