Prep 10 mins
Cook 30 mins
A different kind of stuffed pepper. This one's perfect for low carb followers. The recipe says to use yellow peppers, but I don't see why you couldn't substitute red or green or orange!
- 3 large yellow bell peppers
- 1 -2 tablespoon olive oil
- 2 cups ricotta cheese
- 1⁄2 cup chopped fresh basil
- 1⁄2 cup finely sliced green onion
- 1⁄2 cup chopped Italian parsley
- salt and pepper
- 2 eggs
- basil leaves (to garnish) (optional)
- 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.
These were so totally amazing! I used a full-fat ricotta and was a little generous with the drizzling of the olive oil. I used orange and red peppers. I had two halves for supper that night, and another two for breakfast the next morning. The final two halves are now sitting in my fridge at work just waiting to be devoured at lunch. For those of us on a low carb diet (or Somersizing), this is a perfect meal with a side salad. Yoop, you rock, but you know that already!
Wonderful and very versatile. Herbs could be subbed according to what's on hand. No boring stuffed peppers here!
Lovely recipe. Next time I may try adding a sauce -- but it was good as it was also. We recommend using a blowtorch(!), cutting the peppers in half and placing them on a cookie sheet w/foil (seeded and skin up). After you scorch them, put them i a bowl with cellophane covering for a few minutes. You just have to wipe them after that. It only took a few minutes and left the peppers whole and in perfect shape for stuffing. I'll always use this method from now on. We loved the fresh herbs and ricotta.