Ramiro peppers are a sweet variety of the common pepper. They are slightly smaller and pointed and are ideal for salads or grilled or stuffed.
Here's a recipe from Riverford Organic Farms that's ideal for a starter or a light lunch.
Ramiro Peppers Stuffed With Mozzarella and Pesto
2 ramiro peppers
100g mozzarella, sliced
2 tbsp pesto verde
Preheat the oven to 180˚C. Place the peppers under a hot grill for 10 mins, turning occasionally, until the skin is blackened in places, but not all over.
Remove from the grill and leave to cool.
Make a slit in the cooled peppers from top to bottom, taking care not to slice through both sides. Open them out a little and, taking care not to tear the pepper, remove the seeds. Fill the peppers with the mozzarella and pesto. Season with salt and pepper.
Drizzle with olive oil. Roast in the oven until the mozzarella has melted.
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