Ingredients for 6 people:
16 Large green chiles
300 g of Ricotta di Bufala Campana PDO
4 tablespoons of grated Parmigiano-Reggiano
20 g of pine nuts
3/4 cloves of garlic
salt and pepper to taste
4 tablespoons of EVO oil
1 sprig of rosemary

Wash the chilli peppers under running water, cut the stalk and keep it aside. Then deprive the peppers of internal seeds. Put in a bowl the Ricotta of Bufala Campana PDO, grated Parmesan cheese, pine nuts and mix all in order to mix well the ingredients. Fill each chili pepper with 2-3 tablespoons of dough, cover with the stalk, placing them in a baking sheet lined with baking paper. Season with oil, salt and pepper, add a sprig of rosemary, the garlic cloves in a shirt and bake in a ventilated oven, already hot, at 180 ºC for 30 minutes. Let cool and serve.