Stuffed peppers with Cellentani
- Heat the oven up to 200 degrees and, in slightly salted water, boil the Cellentani for 4 minutes. Drain and put a few spoons of olive oil (optional).
- Mix the cheese (leave 1/2 cup of it aside) and the cream, and heat them on the hob until the cheese melts. Season with salt and pepper.
- Remove the seeds and handles of the peppers, fill them with the mixture and sprinkle the remaining cheese on top.
- Put them in the oven for 10-15 minutes.Before serving, sprinkle with a little parsley.