Creators
Samara Pardi
Description
This Ricotta-Stuffed Peppers recipe features vibrant bell peppers filled with a creamy ricotta and zucchini mixture, baked to perfection for a delicious and satisfying meal that serves four.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Red Bell Pepper | 2 | |
Ricotta Cheese | 1 cup | whole milk |
Zucchini | 6 | chopped finely |
Yellow Onion | 1 | chopped finely |
Thyme | 2 tbsp | fresh, chopped finely |
Olive Oil | 2 tbsp | |
Salt | ||
Pepper |
PREPARATION
- Remove cores and cut whole peppers in half lengthwise.
- Place on baking sheet and drizzle with olive oil.
- Pop in a 350 °F ( 177 °C) degree oven for about 15 minutes, then flip and keep in another 15, until softened and slightly black edges.
- Saute onion in olive oil until clear, then add zucchini and salt & pepper.
- After vegetables have become somewhat browned, add thyme and set aside.
- Once cooled, combine with ricotta cheese and mix well.
- Scoop into peppers and put back in the oven for another 15 minutes, until ricotta is warm and melted.