Melt butter in a pot over low heat. Stir in flour and cook the roux 5 minutes, taking care not to let it darken. Cool. Meanwhile, scald milk and pour into the roux. Bring to a boil and cook, whisking, for a few minutes. Add salt, pepper, Parmigiano-Reggiano and ricotta. Cool and stir in egg yolks.
Beat egg whites into stiff peaks and gently fold into cooled mixture.
Cut stem-ends off red peppers, making little caps. Remove white membranes and seeds.
Preheat oven to 350°F (180°C).
Stuff peppers three quarters full with ricotta mixture and place on a baking sheet with the caps alongside. Bake for 30 minutes.
Serve peppers capped.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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