I can't remember how I came across this recipe. Given the ingredients, I could hazard a guess and say that it came via my aunt in Rome, but the reality is I'm not so sure. What I can remember though, is that my mother makes it beautifully. I had a look on google to see if I could find out any more about it, but it seems most people tend to stuff their Ramiro peppers with chicken or beef. This, to me, is much nicer.
With the current heatwave, my other half and I are both somewhat off proper cooked foods so salads are the order of the day. However, heatwave or not, I still felt like cooking. Having spied the Ramiro peppers in my local Turkish supermarket and with a basil plant going from strength to strength, this seemed like the perfect option.
Ingredients (serves 2):
2 Ramiro Peppers
60g fresh Mozzarella
Approx. 4 basil leaves per pepper
Salt and pepper to taste
Place the peppers under a hot grill for 10-15 minutes, turning occasionally. You want the skin to blacken in places, but not all over. Once sufficiently blackened, remove from the grill and set aside to cool. Meanwhile, turn the oven on to about 180°C. Once the peppers are cooled enough to handle, carefully make a slit 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.
Slice the Mozzarella into 5mm half moons - this will make it easier to fill the pepper than with full slices - and place inside the pepper. I found 4 half-moons filled my peppers. Then, tear the basil and scatter over the Mozzarella. Season with a little salt and pepper then drizzle with olive oil.
Bake in the oven for 5-10 minutes and then serve. I think these are lovely on their own as a starter, or served with various salads as a main.