• Clean the peppers and cut them in half
• Mix well the patè, ricotta and egg.
• Using a sac to a few or a teaspoon fill the half of the peppers.
• Bake in a static oven, on a plate lined with parchment paper, the peppers at 140 º C for 15 min.

For those who own a professional oven or a "Rational":

• Preheating 100% steam 130°
• 140° C for 14 min. fan 4 closed air
• 140° C for 15 min. fan 2 open air