Baked ricotta with corn, chilli and peppers – Food & Home Magazine
Baked ricotta with corn, chilli and peppers is a delicious savoury way of preparing ricotta. Soft and flavourful with just enough spicy kick!
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Ingredients
- 15ml (1 tbsp) olive oil
- 400g fresh ricotta
- 2 large eggs, lightly whisked
- 100g corn kernels
- 80g assorted bell peppers, finely diced
- 30ml (2 tbsp) fresh coriander or flatleaf parsley, chopped
- 1 red chilli, seeded and finely diced
- salt
- freshly ground black pepper
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