Stuffed Cherry Peppers with Turkey

Ingredients:

• 12 cherry peppers
• 220 g uncooked Italian turkey sausage (casing removed)
• 1/4 cup ricotta
• 1/4 cup mozzarella

Preparation:

1. Trim the tops of 12 fresh cherry peppers and remove the seeds. Place the peppers and their trimmed tops on a baking sheet, drizzle with olive oil, and broil until the skins are crispy, about 3 minutes; let cool.
2. Combine 8 oz uncooked Italian turkey sausage, ¼ cup each ricotta and finely chopped parsley, 2 tbsp grated Parmesan, 1 tsp grated lemon zest, 1 grated garlic clove, ½ tsp coarse salt and a couple of grinds of black pepper.
3. Fill the peppers with the filling and sprinkle with grated mozzarella. Bake at 220°C until tender, 10-12 minutes. Cover the stuffed peppers with the tops.