Serves four to six.
One half red capsicum for each person
100 grams of ricotta for each person
A small bunch of fresh basil
Cut the capsicums in half, wash them and remove seeds.
Wash and dry the basil, then gently strip the leaves into three or four parts.
Separate egg yolks from egg whites. Place egg whites in a bowl and gently whip.
Place ricotta in a large bowl and drain fluid. Place the gently whipped egg whites in the same bowl
and blend with the ricotta.
Blend the basil leaves with the ricotta and egg whites.
Place the blended ricotta into the capsicum halves, filling to the brim.
Place the filled capsicum halves into a baking dish and put in the oven at 140 Celsius degrees. Bake for 30 35 minutes. Keep an eye on the process. When the ricotta browns a little the cooking is complete.