10 frying peppers
1 1/2 lbs. Ricotta
4 eggs
Italian grated cheese (Pecorino Romano)
Parsley, chopped
Black pepper
Olive oil

Open peppers, remove seeds, pits and stems. Mix Ricotta, eggs, cheese, parsley and black pepper.

Stuff each pepper with Ricotta mixture and fasten closed with two toothpicks.

Line peppers in shallow pan, drizzle with olive oil and bake at 350 degrees for about 1/2 hour or until tender to the fork.