Ricotta-Stuffed Bell Peppers |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
From the Schwarzbein Vegetarian Cookbook. Ingredients:
4 bell peppers, cut in half lenghwise |
1 1/2 lbs whole ricotta cheese |
2 eggs |
1/2 cup kalamata olive, chopped |
1 cup raw walnuts, chopped |
1/2 cup parsley, minced |
2 tablespoons basil, slivered or 2 teaspoons dried basil |
1 tablespoon lemon zest, grated |
fresh ground black pepper, to taste |
2/3 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 350 degrees.
2. Cut bell peppers in half and remove seeds.
3. In a large skillet, bring 2 cups of water to a boil. Add bell peppers, reduce heat to low and simmer until just tender, about 5 minutes. Remove from pan, drain and set aside to cool.
4. In a medium bowl, combine ricotta cheese, eggs, olives, walnuts, parsley, basil, lemon zest and black pepper. Mix well with a fork.
5. Mound into pepper halves.
6. Sprinkle with Parmesan cheese.
7. Place in an ovenproof baking dish and add water to 1/4 inch depth in dish to prevent burning.
8. Bake until heated through, about 20 to 30 minutes. Place under broiler briefly to brown.
|
|