- 3-4 slices of prosciutto
- 1/2 cup of diced onion
- 4 bell peppers
- 2 cups of whole milk ricotta
- 1 Tablespoon of Jack's Blend
- 2 Tablespoons olive oil
Place prosciutto in a skillet, cook until crisp and remove to plate. Add enough olive oil to gently cover the skillet when warm and add onion. Cook until onions are translucent. Remove onions from heat and let cool.
While the onions are cooking/cooling, slice peppers in half, remove stem and seeds.
Crumble prosciutto into a bowl with the ricotta. Blend in the cooled onions and the Jack's Blend Rubarama.
Fill the pepper halves with the ricotta mixture. Cook in a preheated 350º F over for 12-15 minutes. Remove from oven and let cool, uncovered, for 5 minutes. Garnish with pea shoots.
