Cut the pointed pepper in two and take out the seeds. Season with salt, pepper, rosemary and olive oil. Cook these in the oven for 15-20 min at 180°C
Chop up the rubia gallega grand cru and the spring onion. Mix this with a pack of ricotta and season to taste with salt, pepper, rosemary, chili flakes and olive oil
Take out the peppers. Put the filling inside and cook this for 10 more minutes at 180°C
