Ingredients
-
4
-
16
-
3 - 4
-
1
-
1/2
-
3
-
8
-
2
-
3/4
-
-
-
-
-
-
Directions
Italian Rolled Peppers With Mushrooms and Ricotta, Makes a wonderful low-carb, meatless entree or can be used as a side dish for pasta, etc. Perfect for dieters and vegetarians alike., These were GREAT! DEFINATELY first rate! Used peccorino and romano cheese! For this recipe, it CERTAINLY did please! Helpful hint for me? I rolled the peppers, seam side down, so NO TOOTHPICKS for me! Remember, don’t overstuff, TRUE! Healthy, delish and a TERRIFIC photo coming your way soon too! Thanks! I found by cutting them in half first, worked for me, As made filling the peppers after they cooled down added to this GREAT recipe! UPDATE: Today I had some of this YUMMY filling left over, so made quesadillas, serving with rocket, balsamic vinegar and VERY hot taco sauce :
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Steps
|
1
Done
|
Preheat Broiler in Oven. |
|
2
Done
|
Place Peppers on Foil on a Baking Sheet and Place Under Broiler. |
|
3
Done
|
Turn Peppers as the Blacken, to Darken All Sides. |
|
4
Done
|
When Skin Blisters and Blackens All Over, Remove from Oven and Place Peppers in a Bowl and Cover With Plastic Wrap. |
|
5
Done
|
Allow Peppers to Sit Undisturbed For 10-15 Minutes to Soften Skins. |
|
6
Done
|
Meanwhile, Cook Mushrooms in Oil Until Soft and Tender, Seasoning With Salt, Pepper, and Herbs. |
|
7
Done
|
Drain Off Any Excess Water That Releases from Mushrooms and Allow to Cool. |
|
8
Done
|
Mix Ricotta in a Small Bowl With Dijon Mustard Until Smooth. |
|
9
Done
|
Add Mushrooms to This Mixture When Cool and Stir. |
|
10
Done
|
Rinse Peppers Under Cool Water Especially If They Are Still Warm- to Keep from Burning Your Hands and Peel Away Loose Skin. |
