Directions:
- Singe the peppers quickly over a gas flame, grill or under the broiler.
- The peppers should char all over, but do not cook them so long that they turn limp.
- Remove them from heat and cool them in a plastic bag, then slide off the charred skins.
- Cut the peppers in half lengthwise, remove the stems, ribs and seeds.
- Drizz;le the halves with olive oil.
- Preheat the oven to 350.
- In a medium bowl, mix the ricotta, basil, green onions, parsley, salt and pepper.
- Beat in the eggs.
- Fill the pepper halves with the ricotta mixture and place them in a baking dish.
- Bake for 30 minutes.
- Serve with additional basil leaves for garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.51 Kcal (890 kJ) | ||
| Calories from fat | 141.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.7g | 24% | |
|---|---|---|---|
| Cholesterol | 96.38mg | 32% | |
| Sodium | 95.69mg | 4% | |
| Potassium | 214.47mg | 5% | |
| Total Carbs | 6.28g | 2% | |
| Sugars | 2.57g | 10% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 11.2g | 22% | |
| Vitamin C | 67mg | 112% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.9mg | 144% | |
| Calcium | 194.4mg | 19% | |
| Amount Per 100 g | |||
| Calories | 113.59 Kcal (476 kJ) | ||
| Calories from fat | 75.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.39g | 24% | |
|---|---|---|---|
| Cholesterol | 51.52mg | 32% | |
| Sodium | 51.15mg | 4% | |
| Potassium | 114.64mg | 5% | |
| Total Carbs | 3.36g | 2% | |
| Sugars | 1.37g | 10% | |
| Dietary Fiber | 0.56g | 4% | |
| Protein | 5.98g | 22% | |
| Vitamin C | 35.8mg | 112% | |
| Vitamin A | 0.8mg | 49% | |
| Iron | 13.8mg | 144% | |
| Calcium | 103.9mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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