Spiced Caramelized Banana and Ricotta Stuffed Peppers

Preheat your oven to 400°F (200°C). Halve the bell peppers lengthwise and remove the seeds and membranes. Brush each half with olive oil and season with salt. Place cut-side down on a baking sheet.

Roast the peppers for 15 minutes until they begin to soften and char slightly around the edges. Remove from oven and let them cool just enough to handle.

While peppers roast, slice the bananas into coins and melt 1 tablespoon of butter in a skillet over medium heat. Add banana slices and cook 2-3 minutes per side until golden and caramelized. Drizzle with 1 tablespoon of honey and let them caramelize for another minute. Remove from heat and let cool slightly.

In a large bowl, combine the ricotta, egg, remaining honey, cinnamon, nutmeg, ground ginger, and cloves. Whisk until smooth and well combined.

Ensure all utensils used for raw egg are thoroughly washed with hot soapy water before coming into contact with other ingredients or surfaces.

Increase oven temperature to 425°F (220°C). Arrange the roasted pepper halves cut-side up on the baking sheet. Spoon the banana ricotta filling generously into each pepper, mounding slightly.

Sprinkle parmesan over each stuffed pepper. Dot with the remaining butter for richness.

Bake for 12-15 minutes until the filling reaches an internal temperature of 165°F (74°C) as verified with a food thermometer, the cheese is melted and golden, and the peppers are tender but still hold their shape.

Remove from oven and let rest for 3 minutes. Top each pepper with reserved caramelized banana coins and a drizzle of honey if desired. Serve immediately while the cheese is still bubbling.