When you’re craving the classic combination of dreamy spinach & ricotta stuffed pasta but can’t have flour pasta, charred sweet bell pepper halves are a delicious and naturally gluten free alternative.
A quick few minutes on the grill or gas flame is all the pepper halves need – you don’t want to overcook them as they will collapse during the final cooking in the oven, causing the yummy filling to make a molten lava-like escape!
Reminiscent of quiche and very soufflé like in texture, the filling will rise during cooking so take care to not overstuff them.
This filling makes a nice change from using ground meat or sausage, as well as making this a more than acceptable dish for any vegetarians at your table. Serve for lunch or dinner, or wow some weekend brunch guests by making them!
A sprinkling of fresh chives adds pops of colour and freshness!