Greek Stuffed Bell Peppers Recipe

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Greek Stuffed Bell Peppers Ingredients

4 red or yellow bell peppers
3 cup part-skim ricotta
2 cloves garlic, minced
1/2 cup feta cheese, crumbled
1 egg, lightly beaten
2 tsp oregano
1/2 cup walnuts, chopped and toasted
3/4 cup fresh bread crumbs
2 tsp olive oil

A Recipe for
Greek Stuffed Bell Peppers

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J.B. Priestly

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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This Recipe for Greek Stuffed Bell Peppers is one of thousands in the Recipes-to-go Meal Cookbook.

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Greek Stuffed Bell Peppers Recipe
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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

This is a recipe for Greek Stuffed Bell Peppers from the recipe cookbook of Recipes-to-go (Meal)

Food Tip
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Greek Stuffed Bell Peppers

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Greek Stuffed Bell Peppers Directions

Place peppers in a large microwave-safe pie plate, cover with plastic
wrap and microwave 4-6 minutes on 100 percent power, rotating after 2
minutes. Peppers should soften but not collapse. Cut off the tops and
remove the seeds. Leave the peppers in the pie plate with the lids on
the side (for garnish).

Preheat the broiler.

In a small bowl, combine the ricotta, garlic, feta, egg, oregano and
walnuts. Fill peppers with this mixture. Mix bread crumbs with olive
oil and sprinkle over cheese filling. Cover the stuffed peppers
loosely with the plastic wrap and microwave for 8-12 minutes,
rotating after 4 minutes. Filling should be hot in the center. Remove
the plastic wrap and broil the peppers for a minute or two to brown
the crumbs. Serve immediately, allowing one stuffed pepper per
person. 507 calories and 15 grams fat.

From the Austin American Statesman typed by jessann

Serves: 4

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Greek Stuffed Bell Peppers Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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