Ricotta-Stuffed Bell Peppers

Name: Ricotta-Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 pepper halves, 6 serving(s)
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

(1)

Recipe by ktmrider

From the Schwarzbein Vegetarian Cookbook.

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READY IN: 45mins

SERVES: 6

YIELD: 8 pepper halves

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 350 degrees.
Cut bell peppers in half and remove seeds.
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.
In a medium bowl, combine ricotta cheese, eggs, olives, walnuts, parsley, basil, lemon zest and black pepper. Mix well with a fork.
Mound into pepper halves.
Sprinkle with Parmesan cheese.
Place in an ovenproof baking dish and add water to 1/4 inch depth in dish to prevent burning.
Bake until heated through, about 20 to 30 minutes. Place under broiler briefly to brown.

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