Baked Peppers with Ricotta and Basil

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!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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)

Directions

1. Singe the peppers quickly over a gas flame, grill or under the broiler.
2. The peppers should char all over, but do not cook them so long that they turn limp.
3. Remove them from heat and cool them in a plastic bag, then slide off the charred skins.
4. Cut the peppers in half lengthwise, remove the stems, ribs and seeds.
5. Drizz;le the halves with olive oil.
6. Preheat the oven to 350.
7. In a medium bowl, mix the ricotta, basil, green onions, parsley, salt and pepper.
8. Beat in the eggs.
9. Fill the pepper halves with the ricotta mixture and place them in a baking dish.
10. Bake for 30 minutes.
11. Serve with additional basil leaves for garnish, if desired.