Banting Style Roasted Peppers Stuffed with Ricotta and Vegetables

I rarely make anything with this many ingredients unless it’s for a special occasion, but the recipe inspired me to try it. This makes a delicious vegetarian dish or started for a dinner party.

Serves 6

6 red peppers
125ml olive oil
4T butter
1 red onion finely chopped
2 clove of garlic finely chopped
400g baby spinach chopped
10 baby marrows chopped
10 baby tomatoes
400g ricotta
2T freshly ground nutmeg
Pinch of cinnamon
Pinch of sea salt
Freshly ground pepper
2T walnuts toasted
Fresh basil to garnish

Preheat the oven to 200C. Place the peppers in a mixing bowl. Pour 4T olive oil over and sprinkle with sea salt. Roast the peppers on a baking tray until they have blistered, about 20 minutes.
Allow the peppers to cool. Peel the peppers and cut off the tops to deseed them.
Reduce the oven to 180C.
Melt the butter and remaining 65ml olive oil in a frying pan. Sauté the onions and garlic. Add the spinach and stir until wilted. Add the marrows, ricotta, tomatoes, nutmeg and cinnamon. Season with salt and pepper once the vegetables are cooked.
Place the peppers in muffin tray cups for support. Place spoonfuls of the vegetable mix into each pepper. Top with  nuts and a drizzle of olive oil. Bake for 10 minutes at 180C. Garnish with fresh basil.