Cubanelle Peppers Stuffed with Ricotta and Artichokes | RICARDO

Ingredients

• 1 garlic clove, chopped
• 2 tbsp (30 ml) olive oil
• 2 1/2 cups (625 ml) strained tomatoes
• 1/2 cup (125 ml) vegetable or chicken broth
• 1/4 cup (55 g) pitted black olives, quartered
• 1/2 tsp ground gorria chili pepper or Espelette pepper
• 1 container (300 g) ricotta cheese
• 1 can (14 oz/398 ml) water-packed artichoke hearts, drained and chopped
• 1/3 cup (25 g) fresh Parmesan cheese, finely grated
• 1/3 cup (15 g) basil leaves, finely chopped, plus more for serving
• 4 green or red cubanelle peppers, halved and seeded (see note)