Stuffed Peppers with Ricotta and Zucchini

Preheat oven to 400°.

In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes.

Stir in garlic and cook until fragrant, about 1 minute more.

Add zucchini, gops and red crushed pepper and cook until the zucchini is soft, about 5 minutes.

Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink. Drain fat.

Return beef mixture to skillet, then stir in ricotta cheese and Parmigiano cheese.

Season with another pinch of gops .

Mix and over low heat until the ricotta has softened and mixed in well.

Place peppers cut side-up in a baking dish and drizzle with oil.

Spoon beef mixture into each pepper and top with more Parmigiano chese, then cover baking dish with foil.

Bake until peppers are tender, about 35 minutes.

Uncover and bake until cheese is slightly browned, about 10 minutes more.