Oh my, ricotta stuffed peppers with chilli and kale on a bed of lemony and creamy butter beans.
A beautiful dish that is full of flavour but yet so quick and easy to make.
I love the fact that the dish can be served warm or at room temperature making it the perfect make ahead dish.
Would be so lovely served as part of a mezze table of different dishes or can easily be served as a main with a good sourdough bread and a leafy salad on the side.
It is important to season both the ricotta mixture and the beans well as both will benefit from generous seasoning.
Making your own pesto is super easy and you can use a salsa verde too.
Seasonal Swaps: Cannelini beans would work well as a replacement for butter beans and you can use any leafy greens here instead of Tuscan kale. I used small peppers here but you can use large ones too.
Vegan: use an excellent cashew ricotta instead