Ingredients
-
3
-
1 - 2
-
2
-
1/2
-
1/2
-
1/2
-
-
2
-
-
-
-
-
-
-
Directions
Baked Peppers with Ricotta and Basil, A different kind of stuffed pepper This one’s perfect for low carb followers The recipe says to use yellow peppers, but I don’t see why you couldn’t substitute red or green or orange!, Wonderful and very versatile Herbs could be subbed according to what’s on hand No boring stuffed peppers here!, Lovely recipe Next time I may try adding a sauce — but it was good as it was also We recommend using a blowtorch(!), cutting the peppers in half and placing them on a cookie sheet w/foil (seeded and skin up) After you scorch them, put them i a bowl with cellophane covering for a few minutes You just have to wipe them after that It only took a few minutes and left the peppers whole and in perfect shape for stuffing I’ll always use this method from now on We loved the fresh herbs and ricotta
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Steps
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1
Done
|
Singe the Peppers Quickly Over a Gas Flame, Grill or Under the Broiler. |
|
2
Done
|
the Peppers Should Char All Over, but Do not Cook Them So Long That They Turn Limp. |
|
3
Done
|
Remove Them from Heat and Cool Them in a Plastic Bag, Then Slide Off the Charred Skins. |
|
4
Done
|
Cut the Peppers in Half Lengthwise, Remove the Stems, Ribs and Seeds. |
|
5
Done
|
Drizz;le the Halves With Olive Oil. |
|
6
Done
|
Preheat the Oven to 350. |
|
7
Done
|
in a Medium Bowl, Mix the Ricotta, Basil, Green Onions, Parsley, Salt and Pepper. |
|
8
Done
|
Beat in the Eggs. |
|
9
Done
|
Fill the Pepper Halves With the Ricotta Mixture and Place Them in a Baking Dish. |
|
10
Done
|
Bake For 30 Minutes. |
|
11
Done
|
Serve With Additional Basil Leaves For Garnish, If Desired. |
