1 small bell pepper
1 tablespoon of chopped cilantro
25g of ricotta cheese
1 tablespoon of parsley
a pinch of salt
1 small bell pepper
1 tablespoon of chopped cilantro
25g of ricotta cheese
1 tablespoon of parsley
a pinch of salt
Cut the bell pepper in half
Remove the pulp from one of the halves, chop it finely and mix with the ricotta cheese and chopped herbs
Return the filling to the used bell pepper half
Bake for 15 minutes
Serve immediately
