Cold Bell Peppers Stuffed With Ricotta & Herb Recipe




Cold Bell Peppers Stuffed With Ricotta & Herb Ingredients


PEPPERS

3 bell pepper, yellow
3 bell pepper, red
3 cup ricotta
2 egg
1/3 cup parmesan, grated
3 garlic clove, finely chopped
1 tsp rosemary, fresh
1 salt
1 pepper

DRESSING

4 garlic clove, minced
3 tbsp wine vinegar
1 tbsp mustard, dijon
1 tbsp tomato paste
1/2 cup olive oil
1 tbsp olive oil
1 salt
1 pepper
1/3 cup basil, fresh, coarsely chopped
1 olives, kalamata

A Recipe for
Cold Bell Peppers Stuffed With Ricotta & Herb

 

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This Cold Bell Peppers Stuffed With Ricotta & Herb recipe is one of many in our Cheese Category.






Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.


This Recipe for Cold Bell Peppers Stuffed With Ricotta & Herb is one of thousands in the Recipes-to-go Cheese Cookbook.


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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces


This is a recipe for Cold Bell Peppers Stuffed With Ricotta & Herb from the recipe cookbook of Recipes-to-go (Cheese)


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Cold Bell Peppers Stuffed With Ricotta & Herb recipe - a tasty recipe for you to add to your collection!

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Cold Bell Peppers Stuffed With Ricotta & Herb

Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.







Cold Bell Peppers Stuffed With Ricotta & Herb Directions

FOR PEPPERS: Lightly oil 9x13-inch baking dish. Char peppers over
gas flame or in broiler until blackened in several spots on all
sides. Wrap in plastic bag and let stand 20 minutes to steam. Peel
charred skin off peppers. Rinse peppers under running water. Cut 1
inch off peppers at stem end. Remove seeds. Pat peppers dry with
paper towels. Arrange peppers cut side up in prepared baking dish.

Preheat oven to 325F. Mix ricotta, eggs, Parmesan, garlic and
rosemary in medium bowl. Season with salt and pepper. Spoon stuffing
into peppers. Bake until filling begins to set and tops are just
crusty, about 35 minutes Cool, then cover and refrigerate at least 4
hours. (Can be prepared 1 day ahead.)

FOR DRESSING: Whisk garlic, vinegar, mustard and tomato paste in
bowl. Gradually whisk in oil. Season with salt and pepper. (Can be
prepared 1 day ahead. Store at room temperature.)

TO SERVE: Arrange peppers on platter. Mix basil into dressing and
spoon over peppers. Garnish with olives and serve.

NOTE: You can stuff and bake the peppers the day before. Serve them
whole or cut crosswise into 1/2-inch-thick slices and fan them on
plates. Try to purchase peppers with flat, even bottoms so they will
stand upright during baking. Serve as an appetizer to a grilled
chicken or fish dish.

--- Bon Appetit, September, 1990.
per Michelle Bass

Serves: 6

 

 

 

 

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Cold Bell Peppers Stuffed With Ricotta & Herb Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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