Ricotta-Stuffed Bell Peppers

"From the Schwarzbein Vegetarian Cookbook."
 
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Ready In:
45mins
Ingredients:
10
Yields:
8 pepper halves
Serves:
6
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ingredients

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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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Reviews

  1. Surprisingly good, and perhaps it would have been even better if I had followed the recipe more closely, but I can't eat parmesan, and so on. It's a nice change to have a recipe that doesn't call for onion and garlic, and the lemon adds a vital interest to the flavor. But I see no need to boil the peppers on the stovetop when the microwave is so much easier.
     
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RECIPE SUBMITTED BY

Currently I'm a stay at home mom (and loving it!) looking for healthy recipes. I am a recent vegetarian convert and yogi. Thought I'd stop eating meat while doing yoga but think it will be a lifetime change. Rest of family is not following suit. They are pretty good at eating whatever I make for them with these exceptions: our youngest doesn't like vegetables, his big brother doesn't like fish and his big sister won't even try tofu or tempeh. Dad is the disposal who cleans up after everyone! That's our family and my mealtime challenge in a nutshell. Life is definitely interesting.
 
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