Lorlu Biber Mezesi – Stuffed Red Capsicum With Ricotta and Pine Nuts

I love cold dishes in summer, that’s why I keep coming back with more meze recipes. This light and easy but still elegant recipe looks really good. If it looks good, it tastes good. Of course, there are a few exceptions to this, e.g. the previous monstrous looking samphire meze.


6-8 sweet red capsicums

2 cups of ricotta cheese

A handful of pine nuts, around 50 grs.

Fresh mint leaves


Olive Oil


Roast red capsicums in the oven at 180 degrees Celsius for about 20-30 minutes. Once they are done, remove the top parts and the skin and make sure you keep the flesh intact.

Heat some olive oil in a pan. Add pine nuts, brown them. Remove from the heat. Add ricotta, finely chopped fresh mint and parsley, salt and any other seasoning at this point. Mix well.

Sprinkle salt to the inner surface of the capsicums. Stuff with the cheese filling. Drizzle some more olive oil on top. Let it sit on the counter for a few hours. Garnish with fresh parsley and/or mint leaves. Always remember, looks good, tastes good.


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