Ingredients
- 5 poivrons rouges
- 100 g de ricotta
- 150 g de fromage de chèvre frais
- 1 bouquet de ciboulette fraîche
- 8 feuilles de basilic frais
- le zeste d'½ citron jaune non traité
- 3 c. à soupe d'huile d'olive
- ½ c. à café de sel
- 1 pincée de poivre moulu
- 50 g de roquette
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