Prep 25 mins
Cook 5 mins
Makes a wonderful low-carb, meatless entree or can be used as a side dish for pasta, etc. Perfect for dieters and vegetarians alike.
- 4 large bell peppers (may mix colors)
- 16 ounces white button mushrooms, chopped small
- 3 -4 tablespoons olive oil
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 3 tablespoons chopped fresh mixed Italian herbs (may use basil or oregano, etc.)
- 8 ounces ricotta cheese
- 2 teaspoons Dijon mustard
- 3⁄4 cup grated pecorino romano cheese or 3⁄4 cup parmesan cheese or 3⁄4 cup asiago cheese
- wooden toothpick (as needed)
- Preheat broiler in oven.
- Place peppers on foil on a baking sheet and place under broiler.
- Turn peppers as the blacken, to darken all sides.
- When skin blisters and blackens all over, remove from oven and place peppers in a bowl and cover with plastic wrap.
- Allow peppers to sit undisturbed for 10-15 minutes to soften skins.
- Meanwhile, cook mushrooms in oil until soft and tender, seasoning with salt, pepper, and herbs.
- Drain off any excess water that releases from mushrooms and allow to cool.
- Mix ricotta in a small bowl with dijon mustard until smooth.
- Add mushrooms to this mixture (when cool) and stir.
- Rinse peppers under cool water (especially if they are still warm- to keep from burning your hands) and peel away loose skin.
- Make a slit along the side of each pepper, and using knife to cut close to the stem on the inside, remove seed cluster.
- Rinse pepper to remove any stray seeds.
- Fill each pepper with a portion of the ricotta mixture, and skewer the pepper closed with one or more toothpicks.
- Gently place pepper on foil on a baking sheet.
- Sprinkle tops of peppers with grated cheese.
- If you have any leftover filling (depending on your pepper's size) you may want to place this in an ovenproof ramekin and sprinkle with grated cheese as well.
- Broil peppers for 3-5 minutes (ramekin as well, if using), or until cheese lightly browns and filling is warmed through.
- Serve hot.
These were GREAT! DEFINATELY first rate! Used peccorino and romano cheese! For this recipe, it CERTAINLY did please! Helpful hint for me? I rolled the peppers, seam side down, so NO TOOTHPICKS for me! Remember, don't overstuff, TRUE! Healthy, delish and a TERRIFIC photo coming your way soon too! Thanks! I found by cutting them in half first, worked for me, As made filling the peppers after they cooled down added to this GREAT recipe! UPDATE: Today I had some of this YUMMY filling left over, so made quesadillas, serving with rocket, balsamic vinegar and VERY hot taco sauce :)
made this again recently and we really liked it. i used part-skim ricotta and cremini mushrooms. served with a green salad, it made for a nice healthy supper