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Stuffed bell peppers


  • 4 large bell peppers
  • 500g ricotta cheese
  • 50g Parmegiano, grated
  • 100g white gbejna
  • 100g Cheddar cheese
  • 2 eggs
  • 2 tsp nutmeg
  • Chopped parsley
  • Salt and pepper
  • Sesame seeds


Cut the peppers lengthwise; remove all seeds and white rind. Mix all the remaining ingredients well, and stuff the peppers with the mixture. Sprinkle with sesame seeds and bake in medium oven for 25 minutes.

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