Gorgeous red capsicum stuffed with ricotta, onion, garlic warrigals, basil, native thyme, sea parsley, egg, pecorino cheese, dorrigo pepper, mountain pepper, white kunzea, sea salt. Baked at 180C 45mins.
100gm fresh warrigal greens that have been steeped in hot water for 3 minutes and then rinsed in cold.
Lightly fry the 1 diced onion and 1 minced clove of garlic in a little olive oil.
Mix 2 cups of fresh ricotta, the warrigal greens, the onion and garlic, a handful of fresh basil, sprig of fresh native thyme, sprig of fresh sea parsley, 1 egg, half cup grated pecorino cheese and season with a teaspoon of Wild Pepper and White Kunzea Sea Salt.
Either cut the tops of fresh capsicums or cut in half and deseed. Stuff the ricotta mix into the capsicums and sprinkle more grated pecorino on top.
Bake at 180C for 45 minutes.