Cubanelle Peppers Stuffed with Ricotta and Artichokes

Ingredients

• Sauce

  • 1 garlic clove, chopped
  • 2 tbsp (30 ml) olive oil
  • 2 1/2 cups (625 ml) strained tomatoes
  • 1/2 cup (125 ml) vegetable or chicken broth
  • 1/4 cup (55 g) pitted black olives, quartered
  • 1/2 tsp ground gorria chili pepper or Espelette pepper

• Peppers

  • 1 container (300 g) ricotta cheese
  • 1 can (14 oz/398 ml) water-packed artichoke hearts, drained and chopped
  • 1/3 cup (25 g) fresh Parmesan cheese, finely grated
  • 1/3 cup (15 g) basil leaves, finely chopped, plus more for serving
  • 4 green or red cubanelle peppers, halved and seeded (see note)