Name: Herby Ricotta Stuffed Pepper
Total time: PT2100.0S
Yield: 4
Ingredients: 5 Red Bell Pepper; 2 tablespoon Extra-Virgin Olive Oil; 2 cup Ricotta Cheese; 1/2 cup Scallion; 1/2 cup Fresh Basil; 1 handful Italian Flat-Leaf Parsley; 1 tablespoon Fresh Mint; 1 tablespoon Fresh Rosemary; 1 tablespoon Fresh Thyme; 1 teaspoon Salt; 1/2 teaspoon Ground Black Pepper; 2 Large Egg; 1/2 cup Grated Parmesan Cheese; 1 teaspoon Fennel Flower; 2 tablespoon Breadcrumbs

These Herby Ricotta Stuffed Peppers taste straight out of Tuscany with fresh herbs, creamy ricotta, and sharp parmesan. Ready in about 30 minutes (with just 5 minutes of hands-on time), they're a simple side dish that packs a punch of flavor.

Oven

Finger Food

Beginner

Quick

Herby Ricotta Stuffed Pepper

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Red Bell Pepper

Extra-Virgin Olive Oil

tablespoon

Ricotta Cheese

Scallion

Fresh Basil

Italian Flat-Leaf Parsley

handful

Fresh Mint

Fresh Rosemary

Fresh Thyme

Salt

teaspoon

Ground Black Pepper

Large Egg

Grated Parmesan Cheese

Fennel Flower

Breadcrumbs

For a smokier flavor, quickly char {@0:} on the grill of open-flame stovetop (if you have access to these; if not, just skip this step). Cool then peel off blackened skin.

For a smokier flavor, quickly char Red Bell Pepper (5 N/A) on the grill of open-flame stovetop (if you have access to these; if not, just skip this step). Cool then peel off blackened skin.

For a smokier flavor, quickly char Red Bell Pepper (5) on the grill of open-flame stovetop (if you have access to these; if not, just skip this step). Cool then peel off blackened skin.

Preheat oven to 350 degrees F (180 degrees C). Cut peppers in half lengthwise, removing seeds and ribs. Brush peppers all over with {@0:} and place onto a roasting tray line with grease proof paper.

Preheat oven to 350 degrees F (180 degrees C). Cut peppers in half lengthwise, removing seeds and ribs. Brush peppers all over with Extra-Virgin Olive Oil (2 tablespoon) and place onto a roasting tray line with grease proof paper.

In a medium bowl combine {@3:}, {@5:}, {@8:}, {@0:}, {@6:}, {@2:}, {@4:}, {@10:}, and {@9:}. Beat in the {@7:} and {@1:}. Fill peppers with the mixture.

In a medium bowl combine Ricotta Cheese (2 cup), Fresh Basil (1/2 cup), Scallion (1/2 cup) [Finely sliced], Italian Flat-Leaf Parsley (1 handful), Fresh Mint (1 tablespoon) [Chopped], Fresh Rosemary (1 tablespoon) [Chopped], Fresh Thyme (1 tablespoon) [Chopped], Salt (1 teaspoon), and Ground Black Pepper (1/2 teaspoon). Beat in the Large Egg (2 N/A) and Grated Parmesan Cheese (1/2 cup). Fill peppers with the mixture.

In a medium bowl combine Ricotta Cheese (2 cup), Fresh Basil (1/2 cup), Scallion (1/2 cup), Italian Flat-Leaf Parsley (1 handful), Fresh Mint (1 tablespoon), Fresh Rosemary (1 tablespoon), Fresh Thyme (1 tablespoon), Salt (1 teaspoon), and Ground Black Pepper (1/2 teaspoon). Beat in the Large Egg (2) and Grated Parmesan Cheese (1/2 cup). Fill peppers with the mixture.

Mix the {@0:} and {@1:} together and crumble over the top of the peppers. Bake for 30 minutes. Serve and enjoy!

Mix the Fennel Flower (1 teaspoon) and Breadcrumbs (2 tablespoon) together and crumble over the top of the peppers. Bake for 30 minutes. Serve and enjoy!

Herby Ricotta Stuffed Pepper

4.0

35MINS

$4.71

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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