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    You are in: Home / Recipes / Italian Rolled Peppers With Mushrooms and Ricotta Recipe
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    Italian Rolled Peppers With Mushrooms and Ricotta

    Italian Rolled Peppers With Mushrooms and Ricotta. Photo by mickeydownunder

    1/8 Photos of Italian Rolled Peppers With Mushrooms and Ricotta

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    25 mins

    5 mins

    Sue Lau's Note:

    Makes a wonderful low-carb, meatless entree or can be used as a side dish for pasta, etc. Perfect for dieters and vegetarians alike.

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    Units: US | Metric


    1. 1
      Preheat broiler in oven.
    2. 2
      Place peppers on foil on a baking sheet and place under broiler.
    3. 3
      Turn peppers as the blacken, to darken all sides.
    4. 4
      When skin blisters and blackens all over, remove from oven and place peppers in a bowl and cover with plastic wrap.
    5. 5
      Allow peppers to sit undisturbed for 10-15 minutes to soften skins.
    6. 6
      Meanwhile, cook mushrooms in oil until soft and tender, seasoning with salt, pepper, and herbs.
    7. 7
      Drain off any excess water that releases from mushrooms and allow to cool.
    8. 8
      Mix ricotta in a small bowl with dijon mustard until smooth.
    9. 9
      Add mushrooms to this mixture (when cool) and stir.
    10. 10
      Rinse peppers under cool water (especially if they are still warm- to keep from burning your hands) and peel away loose skin.
    11. 11
      Make a slit along the side of each pepper, and using knife to cut close to the stem on the inside, remove seed cluster.
    12. 12
      Rinse pepper to remove any stray seeds.
    13. 13
      Fill each pepper with a portion of the ricotta mixture, and skewer the pepper closed with one or more toothpicks.
    14. 14
      Gently place pepper on foil on a baking sheet.
    15. 15
      Sprinkle tops of peppers with grated cheese.
    16. 16
      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.
    17. 17
      Broil peppers for 3-5 minutes (ramekin as well, if using), or until cheese lightly browns and filling is warmed through.
    18. 18
      Serve hot.

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    Ratings & Reviews:

    • on May 01, 2010


      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 :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2009


      Nice recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 11, 2009


      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Italian Rolled Peppers With Mushrooms and Ricotta

    Serving Size: 1 (233 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 252.3
    Calories from Fat 166
    Total Fat 18.5 g
    Saturated Fat 6.4 g
    Cholesterol 30.1 mg
    Sodium 524.5 mg
    Total Carbohydrate 13.4 g
    Dietary Fiber 4.0 g
    Sugars 6.0 g
    Protein 11.6 g

    The following items or measurements are not included:

    mixed Italian herbs

    pecorino romano cheese

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