Ricotta-Stuffed Bell Peppers

Submitted by ktmrider

"From the Schwarzbein Vegetarian Cookbook."

 

• Ready In: 45mins
• Ingredients: 10
• Yields: 8 pepper halves
• Serves: 6

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

directions

1. Preheat oven to 350 degrees.
2. Cut bell peppers in half and remove seeds.
3. 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.
4. In a medium bowl, combine ricotta cheese, eggs, olives, walnuts, parsley, basil, lemon zest and black pepper. Mix well with a fork.
5. Mound into pepper halves.
6. Sprinkle with Parmesan cheese.
7. Place in an ovenproof baking dish and add water to 1/4 inch depth in dish to prevent burning.
8. Bake until heated through, about 20 to 30 minutes. Place under broiler briefly to brown.

Reviews

[NoPoleon]

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.