Mini Peppers Stuffed with Homemade Ricotta - Piccoli peperoni ripieni di ricotta

Homemade Ricotta

• 1500 g whole milk
• 30 g white vinegar

Peppers

• 400 g mixed mini peppers, stalks and seeds removed
• 1 Tbsp olive oil, for drizzling
• 50 g Parmesan cheese, cut in pieces (2 cm)
• 10 - 12 fresh basil leaves, to taste
• 2 pinches fine sea salt
• 2 pinches ground black pepper