For 2 portions
4 small banana peppers (choose small, straight for ease of filling)
2 tablespoons ricota cheese
2 teaspoons pesto (I used home made frozen pesto, store bought will do)
Zest of one lemon
2 teaspoons lemon juice
1/4 cup ground roasted cashewnuts (or whichever nut you like)
1/4 cup bread crumbs
1 finely chopped de-seeded serrano peppe
olive oil to make a tooth past consistency stuffing
Cut the top off from the pepper and patiently de-seed it through the small opening at the top. Mix in the rest of the ingredients to make the stuffing. Using a piping bag (small plastic bag with a corner cut), fill the peppers with the stuffing. It takes some patience to push it all the way to the end. I used the blunt end of a skewer to push the stuffing deeper.
Brush some oil and bake in an oven at 350C for 10-15 minutes.
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